Cucumber Gazpacho With Mint Paste
A delicious and comforting korean soybean paste stew, ready in 25 minutes from start to finish.
Recipe Summary Cucumber Gazpacho With Mint Paste
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 | Soybean Paste Stew2 large cucumbers, peeled and halved lengthwise½ (16 ounce) container sour cream1 pinch white sugar1 pinch cayenne pepper½ bunch fresh mint leaves3 tablespoons olive oil, or more to taste1 tablespoon chopped hazelnuts½ teaspoon salt, or to taste½ teaspoon lemon juice, or more to tasteDirectionsScrape 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.Info | Soybean Paste Stewprep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
TAG : Cucumber Gazpacho With Mint PasteSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Gazpacho Recipes,
