Cucumber granita

Time 15 minutes
Yields Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho
Cucumber granita
(Gina Ferazzi / Los Angeles Times)

Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks. Puree the cucumbers in a 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.

Use this cucumber ice as a garnish for tomato gazpacho.

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