To me, this first recipe below is the quintessential cucumber recipe, very similar to what I had growing up. The version in my fav cookbook, though a bit light on the oil and sugar, still tastes great. Gazpacho, on the other hand, is definitely not as familiar to me, though to many it is a summer staple. The recipe below is based on a recipe, again from Simply in Season, and my Hub’and assures me it is very good (but not very authentic). Try them both, and see what you think!
Peel (or not) and slice thinly enough cucumbers to fill you bowl. Add 1/4 cup of oil, 3 Tbl. sugar, and a bit of celery seed – it is a strong spice, so a little goes along way. I like to add onions, and I recently tried throwing in some finely chopped garlic scapes, ‘cuz i had them. Aren’t I fancy? Mix it all up, and let it chill in the fridge to marinate a while. * You might also slice the cukes, add several Tbl. of salt, and put in a colander to drain for an hour or so – this will make for a much less watery salad if you have leftovers, which you will.
Mix together 2 cups of fresh, diced tomatoes, and 1 28 oz. can of crushed tomatoes (or just blend up some more of your tomatoes in a food processor or I suppose with a potato masher?), 2 C of veggie broth, 2 C. diced cucumber, 1 C. sweet pepper (green or red or both), 1 C. celery, 1 C. onion, 2 Tbl. sugar or honey, 1 Tbl. lime juice, 1 tsp. salt, and dashes to your taste of Tabasco sauce, Worcetershire sauce and sprinkles of green onions or chives if you still have them around. Add 6 – 8 ice cubes, and allow this to stand for 30 minutes in the fridge! I like to top with fresh basil and a swirl of sour cream blended with a little milk so it can make sort of a Milky Way swirl into the top of your soup. Mmmmm…
So, what cucumber recipes did I miss? Fill us all in with your cucumber-inspired comments! Thanks for following along on Cucumber Week 2012 – because I don’t grow sharks in my backyard. Cucumbers will have to do.