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Cucumber Gazpacho with Mint Paste
Cucumber Gazpacho with Mint Paste
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Prep Time:
10 minutes
Total Time:
10 minutes
Cool and refreshing cucumber gazpacho topped with mint hazelnut paste - perfect for hot days!
Ingredients:
  • 2 large cucumbers, peeled and halved lengthwise
  • 0.5 (16 ounce) container sour cream
  • 1 pinch white sugar
  • 1 pinch cayenne pepper
  • 0.5 bunch fresh mint leaves
  • 3 tablespoons olive oil, or more to taste
  • 1 tablespoon chopped hazelnuts
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon lemon juice, or more to taste
Instructions:
  • Press cucumber seeds in a fine mesh sieve to extract liquid. Save liquid and roughly chop cucumbers.
  • In a food processor, blend cucumbers with their liquid until smooth.
  • Combine the refreshing cucumber puree and creamy sour cream in a bowl. Enhance the flavors with a touch of sugar and a hint of cayenne for a perfect balance of sweetness and spice. Cover and chill in the refrigerator.
  • Create a flavorful paste by mashing mint, olive oil, and hazelnuts together in a mortar and pestle. Add a sprinkle of salt and a squeeze of lemon juice for a burst of freshness.
  • Ladle gazpacho into bowls and top each with a dollop of mint paste.

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