Cucumber Gazpacho with Mint Paste

Name: Cucumber Gazpacho with Mint Paste
Total time: 15 min
Yield: 6 Servings
Ingredients: 🥒 2 large cucumbers, peeled and halved lengthwise; ½ (16 ounce) container sour cream; 1 pinch white sugar; 1 pinch cayenne pepper; 🌿 ½ bunch fresh mint leaves; 3 tablespoons olive oil, or more to taste; 1 tablespoon chopped hazelnuts; 🧂 ½ teaspoon salt, or to taste; 🍋 ½ teaspoon lemon juice, or more to taste

Cost $12, save $8

Source: Recommended by CookPal

15 Min
6 Servings
$12

Cucumber Gazpacho with Mint Paste

Cost $12, save $8

Source: Recommended by CookPal

15 Min
6 Servings
$12

INGREDIENTS

Main Ingredients
- 🥒 2 large cucumbers, peeled and halved lengthwise
- ½ (16 ounce) container sour cream
- 1 pinch white sugar
- 1 pinch cayenne pepper
Mint Paste
- 🌿 ½ bunch fresh mint leaves
- 3 tablespoons olive oil, or more to taste
- 1 tablespoon chopped hazelnuts
- 🧂 ½ teaspoon salt, or to taste
- 🍋 ½ teaspoon lemon juice, or more to taste

STEPS

Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.

Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.

Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.

Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.

Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

NUTRIENTS

Per 1 serving

🔥

165

Calories

2
Protein
6
Carbs
16
Fats

💡 For a thinner gazpacho, you can add some water or chilled vegetable broth.Chill all ingredients before preparation to save refrigeration time.Substitute parsley for mint if desired for a different flavor profile.Toast hazelnuts beforehand for a more pronounced nutty flavor.