Cucumber gazpacho with sour cream gelée
24
- Prep Time30 min
- Total Time1 h
- Makes8 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 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.
Nutrition (per serving)
Calories 51, Protein 1g, Carbohydrates 6g, Fat 3g, Fibre 2g, Sodium 238mg.
Shopping tip
Agar-agar powder can be found in most Asian grocery stores.
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