BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGCUCUMBER ICE
Ingredients:
1/2 cup water
1 cup cucumber pulp (peeled and seeded, chopped)
1/2 tsp sea salt
3 tsp lime juice
Method:
Combine ingredients and place in a blender to puree; remove to a bowl and refrigerate for 1 hour; remove to ice-cream machine and blend according to manufacturer’s instructions; freeze and save for service with gazpacho.
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