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Cucumber Granita with Heirloom Tomatoes

Cucumber Granita with Heirloom Tomatoes


  • 2 large English cucumbers, skin-on, cut into large chunks
  • 1 small jalapeno pepper, seeded and stemmed
  • 1 tablespoon sugar
  • 3 tablespoons Japanese rice vinegar
  • Heirloom tomatoes and basil, for serving


  1. Puree all ingredients together until totally smooth; pour into a shallow metal pan and freeze for 1 hour.
  2. Using a fork, scrape and break up the ice; return to freezer for another hour. Repeat one more time before serving, or store in the freezer for up to 3 days.
  3. Serve with tomatoes and basil



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