Cucumber Gazpacho With Mint Paste

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.