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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.
Ingredients
- 2 large cucumbers, peeled and halved lengthwise
- ½ (16 ounce) container sour cream
- 1 pinch white sugar
- 1 pinch cayenne pepper
- ½ bunch fresh mint leaves
- 3 tablespoons olive oil, or more to taste
- 1 tablespoon chopped hazelnuts
- ½ teaspoon salt, or to taste
- ½ teaspoon lemon juice, or more to taste
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat6g | 30% |
| Cholesterol17mg | 6% |
| Sodium216mg | 9% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein2g | |
| Vitamin C7mg | 33% |
| Calcium70mg | 5% |
| Iron1mg | 3% |
| Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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