CUCUMBER GRANITA
This is a simple little frozen miracle. It can transform a bowl of gazpacho into an epicure's delight. Placed in a margarita glass with some mint and/or basil leaves, it is a perfect little palate cleanser. Or it can be the perfect little addition to a bloody mary or similar cocktail. Use an ice cream scoop or a cookie scoop to scrape it up into perfect little balls. Cooking time is freezing time and is a guesstimate.
Provided by Chef Kate
Categories Vegetable
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 191.4, Fat 16.5, SaturatedFat 2.4, Sodium 938, Carbohydrate 11.8, Fiber 1.8, Sugar 5.4, Protein 1.9
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