Shopping tip
Agar-agar powder can be found in most Asian grocery stores.
Cucumber gazpacho with sour cream gelée
By Chatelaine23
PREP TIME
30 min
TOTAL TIME
1 h
Makes
8 Servings
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.
