Cucumber gazpacho with sour cream gelee
Photo by Roberto Caruso
, peeled and pitted
1 1/2 cups
SOUR CREAM GELÃ‰E
- 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)
- 1 g,
- 6 g,
- 3 g,
- 2 g,
- 238 mg.
Agar-agar powder can be found in most Asian grocery stores.