Cucumber Gazpacho With Mint Paste - cooking recipe

Ingredients

2 large cucumbers, peeled and halved lengthwise
1/2 (16 ounce) container sour cream
1 pinch white sugar
1 pinch cayenne pepper
1/2 bunch fresh mint leaves
3 tablespoons olive oil, or more to taste
1 tablespoon chopped hazelnuts
1/2 teaspoon salt, or to taste
1/2 teaspoon lemon juice, or more to taste

Preparation

Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.