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Sauces and Condiments

Cucumber granita

Cucumber granita
Gina Ferazzi / Los Angeles Times

Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And just in time: My gazpacho garden is about to ... Read more

Total time: 15 minutes, plus freezing time | Makes enough to serve as an accompaniment for 8 to 10 servings of 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.

Note: Use this cucumber ice as a garnish for tomato gazpacho.



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