BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
1/2 cup water
- 1 cup cucumber pulp (peeled and seeded, chopped)
- 1/2 tsp sea salt
- 3 tsp lime juice
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.