Cucumber and Roasted Pepper Salad with Coffee Sorbet
This dish features a refreshing cucumber and roasted pepper salad paired with a surprising coffee sorbet that makes you question everything.
Ingredients
For the Cucumber and Roasted Pepper Salad:
- 2 cucumbers sliced
- 2 red peppers roasted and sliced
- 1/4 cup red onion finely sliced
- 1/4 cup fresh basil chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
For the Coffee Sorbet:
- 2 cups brewed strong coffee chilled
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
For the Cucumber and Roasted Pepper Salad:
- Preheat the oven to 400°F (200°C).
- Roast the red peppers on a baking sheet for 20 minutes until charred.
- Allow the peppers to cool, peel off the skins, and slice them.
- In a mixing bowl, combine the cucumbers, roasted peppers, red onion, and basil.
- Drizzle with olive oil and balsamic vinegar, tossing gently.
- Season with salt and pepper, then refrigerate until serving.
For the Coffee Sorbet:
- In a saucepan, combine sugar and water over medium heat until sugar dissolves.
- Add chilled coffee, lemon juice, and vanilla extract. Stir well.
- Pour the mixture into an ice cream maker and churn for 20 minutes or until frozen.
- Serve immediately or freeze for later.
Notes
Nutritional Values (Per Serving)
Calories: 220Total Fat: 6g
Saturated Fat: 0.5g
Carbohydrates: 40g
Fiber: 4g
Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 12%
- Vitamin C: 18%
- Calcium: 6%
- Iron: 4%
- Potassium: 8%
Additional Notes/Tips
- To make the sorbet even more indulgent, add a splash of coffee liqueur.
- For a creamier texture, substitute part of the water in the sorbet with coconut milk.
- If you’re feeling fancy, garnish the salad with some crumbled feta or goat cheese.
- The sorbet can be made ahead and kept in the freezer. Just don't wait too long to eat it.