Cucumber Gazpacho with Mint Paste

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.