Cucumber Gazpacho with Mint Paste

Looking for a cold, refreshing soup on a hot day? Try this cucumber gazpacho, garnished with a delicious mint paste with hazelnuts.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 165 Calories

Ingredients

• 1 pinch white sugar
• 1 pinch cayenne pepper
• 3 tablespoons olive oil, or more to taste
• 1 tablespoon chopped hazelnuts
• 2 large cucumbers, peeled and halved lengthwise
• 0.5 teaspoon salt, or to taste
• 0.5 (16 ounce) container sour cream
• 0.5 bunch fresh mint leaves
• 0.5 teaspoon lemon juice, or more to taste

Recipe 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.