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.
Recipe information
Cooking:
10 min.
Servings per container:
6
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