Cucumber granita
Rating:
(1 rated)
Recipe Yield: Total time: 15 minutes, plus freezing time | Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho
Ingredients
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
Preparation
Step 1 Peel 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 2 Pour 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.
Description
In Recipes-list.com we have selected the most viewed recipes from category -
Sauces and condiments
.
Enjoy the best recipes specially selected for you! Cucumber granita is the right choice that will satisfy all your claims.
Rate for this recipe