Cucumber granita
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
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

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.

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