Sharing this dish with you makes me so happy. Despite numerous attempts, I’ve never really been successful in preparing vegetarian Bolognese. It worked out pretty well this time, and my family now considers it to be one of our favorites. My daughter normally doesn’t care for lentils, but this Bolognese has been a major hit. This dish has the additional benefit of tasting great the first day and even better the second. In order to enjoy this Bolognese over several days, prepare a large quantity. Serve the dish with a salad and a Parmesan cheese garnish.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 large cucumbers, peeled and halved lengthwise
- ½ (16 ounce) container sour cream
- 1 pinch white sugar
- 1 pinch cayenne pepper
- ½ bunch fresh mint leaves
- 3 tablespoons olive oil, or more to taste
- 1 tablespoon chopped hazelnuts
- ½ teaspoon salt, or to taste
- ½ teaspoon lemon juice, or more to taste
Instructions
- 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.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 216 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
super quick and delicious