St. Francis Winery & Vineyards

CULINARY : Soup : Cucumber Gazpacho with Cucumber-Mint Granita

Cucumber Gazpacho with Cucumber-Mint Granita

Cucumber Gazpacho


2 English Cucumbers, peeled and seeded
3 green onion sprigs, base and top ⅓ removed
2 medium garlic cloves
1 cup baguette, crust removed and diced
3 tablespoons almonds, toasted
½ lime zest
1 tablespoon Moscato Vinegar
2 tablespoons Extra Virgin Olive Oil
1 cup ice


Dice the cucumbers. Combine cucumber, green onions, garlic, baguette, almonds, and lime zest ingredients in a blender and purée. Add ice, vinegar and olive oil and purée again.

Cucumber-Mint Granita


1 tablespoon lime zest
½ cup lime juice
1 cup sugar
1½ cup water
¼ teaspoon salt
½ bunch mint sprigs
1 English Cucumber, peeled and seeded


Place first five ingredients into a large sauce pan and bring to a boil. Let boil for one minute, then remove from heat. Add mint and let steep for ten minutes. Then remove the mint and add cucumber. Pour ingredients into blender and purée. Pour into a shallow pan and place in the freezer. Once frozen, scrape ice with a fork before serving.


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