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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.
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
1/4 cup fat-free sour cream
2 tbsp white balsamic vinegar
2 tbsp water
1/2 tsp agar-agar powder
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 9x5-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.
Calories 51, Protein 1g, Carbohydrates 6g, Fat 3g, Fibre 2g, Sodium 238mg.
Agar-agar powder can be found in most Asian grocery stores.