This is a great refreshing soup on a hot day It is made in minutes You can also make parsley paste and serve it with the soup just substitute parsley for mint Serve with crusty bread or garlic bread
Prep Time
6
Dificult
Medium
Servings
6 servings
Ingredients
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.
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