Cucumber gazpacho with sour cream gelée

23

PREP TIME

30 min

TOTAL TIME

1 h

Makes

8 Servings

Cucumber gazpacho with sour cream gelée

Cucumber gazpacho with sour cream gelee Photo by Roberto Caruso

We tried our hand at molecular gastronomy by making creamy gelées to top this cool cucumber soup.

Ingredients

  • 1 English cucumber , peeled
  • 1 small avocado , peeled and pitted
  • 1 1/2 cups vegetable broth
  • 1/4 cup lemon-lime soda
  • 1/4 cup chopped chives
  • 1/4 cup packed mint leaves
  • 2 tsp Jalepeno Tabasco sauce
  • 1/4 tsp salt

SOUR CREAM GELÉE

  • 1/4 cup fat-free sour cream
  • 2 tbsp white balsamic vinegar
  • 2 tbsp water
  • 1/2 tsp agar-agar powder

Instructions

  • WHIRL cucumber with avocado, broth, soda, chives, mint, Tabasco and salt in a blender until very smooth, about 2 min. Refrigerate until chilled, about 30 min.
  • WHISK sour cream with vinegar, water and agar-agar in a small saucepan. Bring to a boil over medium-high. Pour into a 9×5-in. loaf pan. Set aside until completely firm, 15 to 20 min. Flip gelée onto a cutting board. Cut into 1/2-in. cubes.
  • DIVIDE gazpacho among 8 glasses. Top with gelée cubes and garnish with more mint leaves and chopped chives.

Nutrition (per serving)

  • Calories
  • 51,
  • Protein
  • 1 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 3 g,
  • Fibre
  • 2 g,
  • Sodium
  • 238 mg.

Shopping tip

Agar-agar powder can be found in most Asian grocery stores.

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