Recipe information
Ingredients for - Cucumber Gazpacho with Mint Paste
1. Cucumbers, peeled and halved lengthwise - 2 large
How to cook deliciously - Cucumber Gazpacho with Mint Paste
1. Stage
Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
2. Stage
Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
3. Stage
Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
4. Stage
Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
5. Stage
Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.
