Ingredients
6
6 servings
- •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
- 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.
Nutritional Facts
Per 6 servings
- Calories: 165
- Carbohydrate: 6g
- Fat: 16g
- Fiber: 1g
- Protein: 2g
- Sugar: 2g
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