White Gazpacho (Cold Cucumber Soup) – Absolutely Wonderful!!!
2 large cucumbers/ 2 tsp. white vinegar
l large clove garlic/ l can chicken or vegetable broth
l cup sour cream. I have used plain yogurt.
Toasted sliced almonds
Peel and chop cucumber. Blend in blender with garlic and some of the chicken stock. In bowl, add rest of chicken stock, vinegar, salt to taste and sour cream. Whip to blend. Chill in fridge. Serve chilled with bowls of finely chopped parsley, tomatoes, green onions. Actually, I put all of this in the bowl before serving (and most important) sprinkle the top with toasted sliced almonds.
This recipe is from a friend, Bill Dunlap, who was on the
Psychology Faculty with Mike at Tulane University, New Orleans, in the early 70’s.
Gazpacho: Refreshing Soup/Liquid Salad!
Serve this ice cold. 8 servings (from New York Times Cookbook)
1 clove garlic 1 medium onion chopped
1 cucumber sliced 3 peeled tomatoes
1 green pepper seeded
4 raw eggs 1/8 t salt
1/8 t cayenne 1/4 c vinegar
1/4 c olive 3/4 c tomato juice
Puree first 5 ingredients in the blender. Mix in beaten egg. Combine spices,
vinegar, and olive oil in a separate bowl and pour over veggies.
Garnish:
1 c bread cubes, 2T olive oil and 1 minced clove of garlic.
l cucumber diced very fine
l small onion chopped fine
l green pepper chopped fine
Saute bread cubes in olive oil and garlic, and save.
Cool cucumber, onion, and pepper.
When ready to serve garnish with all of the above.
Green tomato or cucumber pickles, contributed by Ada Jacobs (one
of my favorites, fmr)
1/4 cup table salt or 3/8 cup coarse salt
1 cup white vinegar 3 cups water
1. Wash and soak cucumbers or green tomatoes overnight.
Drain thoroughly in the morning.
2. Sterilize canning jars. Quarts are best for cucumbers.
Either quarts or pints are fine for green tomatoes.
3. Bring your brine solution to a boil and leave it
simmering on the stove until you are ready to pour it over the
green tomatoes or cucumbers: Makes 2 quarts.
4. Put a couple of pieces of dill and a garlic clove on the
bottom of the canning jar. Tightly pack either green tomatoes or
cucumbers in the jar. Add another piece or two of dill on top of
the jar.
5. Cover with brine solution and seal. Let it stand for 6
weeks if you can wait. We cheat!
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Cucumber, Onion, and Tomato Salad (contributed by Melba Rabinowitz)
Equal proportions of cucumber and tomato.
About half as much onion or green onion as cucumber.
Salt, sugar, white or wine vinegar, and water.
1. Slice cucumber into half inch slices then dice leaving small chunks.
2. Chunk tomatoes into small pieces.
3. Slice and dice onion or cut green onion into fine pieces.
4. Mix the cucumber, tomato, and onion.
5. Add a pinch of salt and a pinch of sugar.
6. Add vinegar and water to taste, approximately 2 parts vinegar
to one part water.
7. Serve chilled.
Miseria (contributed by Michael)
Ingredients:
4 medium sized cucumbers, peeled and very thinly sliced
1 small to med sized onion, finely chopped
1 Tbs sea salt
2 or 3 ripe tomatoes, coarsely chopped or sliced and quartered
3/4 cup sour cream (or yogurt)
plenty of chopped fresh dill (or 1/2 Tbs of dried dill)
Combine cucumbers, onion, and salt in bowl and mix thoroughly. Cover
bowl with cheesecloth and leave overnight at room temperature. The next
day, drain off all liquid. Chill in refrigerator for several hours.
Drain off all remaining liquid, mix in dill and sour cream. Gently toss
in tomatoes. Serve as a side dish (6 to 10 servings).
Sweet Cucumber Salad contributed by Terri Whitelaw (CSA member, 2012)
Ingredients:
2 Cucumbers Thinly sliced
1/8 cup Rice Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1 Tbs Sugar
1 Tbs Soy Sauce
Fresh Ground Pepper (to taste)
Fresh Chopped Dill (as garnish)
Instructions:
Begin by thinly slicing 2 cucumbers
Place sliced cucumbers in a bowl, add remaining ingredients. Stir thoroughly
