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Recipe: Cucumber Sorbet (for Gazpacho)

from On Rue Tatin
Living and Cooking in a French Town
by Susan Herrmann Loomis

2 large cucumbers (about 1 pound/500g each), peeled and diced
8 fresh mint leaves
2 Tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt, or to taste

Puree the cucumbers in a food processor and place in a nonreactive fine-mesh sieve placed over a bowl and refrigerate for at least 2 hours. Just before freezing the sorbet transfer the cucmber pulp to a medium-size bowl. Mince the mint leaves and stir them into the cucumber pulp, along with the lemon juice and the salt. Taste for seasoning, transfer to an ice-cream maker, and freeze according to the manufacturers directions.

Serve with your favorite gazpacho recipe (the author gives a great one in this book) as follows: [Serve the soup in shallow bowls and] using 2 soup spoons, shape the sorbet into and alongated oval (guenelle) and place it in the center of each bolw of soup. Garnish the soup with chives and the [...] salad burnet leaves and serve immediately.