Cucumber Granita - cooking recipe

Ingredients

2 cucumbers, about 11 ounces
2 tablespoons lemon juice
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 teaspoon salt
3 sprigs mint
3 tablespoons extra-virgin olive oil
1/2 cup water

Preparation

Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks.
Puree the cucumbers in a blender (or use an immersion blender) with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
To 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. Or use an ice cream scoop or cookie scoop to make small balls of granita to garnish cocktails, cold soup or just as a palate cleanser.