cucumber gazpacho with mint paste

cucumber gazpacho with mint paste

Ingredients

  • 2 large cucumbers, peeled and halved lengthwise
  • 1/2 (16 ounce) container sour cream
  • 1 pinch white sugar
  • 1 pinch cayenne pepper
  • 1/2 bunch fresh mint leaves
  • 3 tablespoons olive oil, or more to taste
  • 1 tablespoon chopped hazelnuts
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon lemon juice, or more to taste


Directions

  1. Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
  2. Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
  3. Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
  4. Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
  5. Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

09/24/2019
cucumber gazpacho with mint paste, recipe PT15M PT1H 5 455 calories

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