Cucumber Gazpacho with Mint Paste
This is a great, refreshing soup on a hot day. It is made in minutes. You can also make parsley paste and serve it with the soup, just substitute parsley for mint. Serve with crusty bread or garlic bread.
- Preparation:
- Total:
- Serves: 6 persons
Ingredients
- 2large cucumbers, peeled and halved lengthwise
- ½(16 ounce) container sour cream
- 1pinch white sugar
- 1pinch cayenne pepper
- ½bunch fresh mint leaves
- 3tablespoons olive oil, or more to taste
- 1tablespoon chopped hazelnuts
- ½teaspoon salt, or to taste
- ½teaspoon lemon juice, or more to taste
Instructions
Step 1
Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.Step 2
Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.Step 3
Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.Step 4
Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.Step 5
Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.