Ingredients

• 2 large cucumbers , peeled and halved lengthwise
• ½ , 16 ounce
• 1 pinch white sugar
• 1 pinch cayenne pepper
• 0.5 bunches fresh mint leaves
• 3 tablespoons olive oil , or more to taste
• 1 tablespoon chopped hazelnuts
• 0.5 teaspoons salt , or to taste
• 0.5 teaspoons lemon juice , or more to taste

Instructions

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.

Nutrition per serving