Total time: 15 minutes, plus freezing time | Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho
Note: Use this cucumber ice as a garnish for tomato gazpacho.
- 2 cucumbers (each about 11 ounces)
- 2 tablespoons lemon juice
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 teaspoon salt
- 3 sprigs mint
- 3 tablespoons extra-virgin olive oil
- 1/2 cup water
Step 1Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks. Puree the cucumbers in a blender with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
Step 2Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
Step 3To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving.
Each of 10 servings
47 calories; 0 protein; 2 grams carbohydrates; 1 gram fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 1 gram sugar; 234 mg. sodium.
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