Archive for the ‘Cucumbers’ Category

When it’s done right, gazpacho is one of the most delicious summer soups you’ll ever have. The secret, of course, is using super-fresh veggies. That’s why I crave it at the first sign of a vine-ripened tomato in my garden or a local farm stand. When my tomato plants have dozens of ripening fruits on them every day, I eat some in salads…I make tomato sauce with others…but the reddest and ripest become gazpacho!

I never make this out of season, and I’m always wary of restaurants that do! Very often, they’ll try to hide the taste of older veggies by adding too much salt or lots of spice.

The consistency of gazpacho is a personal preference. I like mine a bit chewy…not chunky like salsa, but not watery like soup…somewhere in between the two is perfection.

All the work is pretty much in the slicing, peeling and chopping…so I do it carefully.

1 large Vidalia onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
5 large tomatoes, peeled, seeded, and roughly chopped
2 medium cucumbers, peeled, seeded, and roughly chopped
6 sprigs of flat-leaf parsley
1/2 cup olives, drained  (I like kalamatas)
1/2 cup good quality extra virgin olive oil
Juice of 1/2 a large lemon
3 tablespoons white vinegar
Sea salt and freshly cracked black pepper

An easy way to peel tomatoes is to turn them upside down and make an X with a knife, puncturing the skin. Drop the tomatoes in boiling water for about 30 seconds, and the skin will start peeling away from the meat. Scoop the tomatoes out of the water, and immediately drop them into a bowl of ice water, letting them cool for 5 minutes. The skin will peel right off. Cut the tomatoes in half and (over the sink!) gently press your thumbs into the seed compartments, popping them out. Give the tomato a little shake to remove any last seeds, and it’s ready to be chopped.

Make an X, then drop the tomatoes in boiling water for 30 seconds.

While the tomatoes are cooling, you can peel and chop the other veggies.

Peel and roughly chop the onion and carrot, and place them in a food processor. Let it run for about 10 seconds.

Add the peeled and seeded tomatoes, the peeled and seeded cucumbers, and the sprigs of parsley and continue processing.

Add the olives, olive oil, lemon juice, vinegar, sea salt and black pepper.

Process until the veggies are finely chopped, and you’ve got a soup. Store it in the fridge for at least one hour to chill before serving.

Garnish with a sprig of parsley and a sprinkle of Fleur de Sel or other tasty finishing salt.

Sometimes, a refreshing cocktail is just what you need after a long day of yard work. Whether you’ve got cucumbers growing in your garden to not, this one fits the bill!

4 fresh cucumbers, peeled and seeded
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated organic cane sugar
3 tablespoons fresh lime juice
4 oz. vodka (I like Tito’s)
1 oz. orange liqueur (I like Cointreau)

Peel and seed the cucumbers. Coarsely chop them and then purée them in a food processor until smooth. Strain them through a fine sieve, pressing the solids to extract as much liquid as possible. Or, if you have one, use a juicer. Set the extracted cucumber juice aside.

To a large glass pitcher, add the mint leaves, sugar and lime juice. Muddle the ingredients so that the mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain the cocktail into the glasses. Garnish with a cucumber spear or peel…or mint.

I love tequila. I love Pimm’s. And I love Dark & Stormies. I’m a lush. This cocktail has an interesting nod to all three.

tequila cup

 

 

3 oz. Patron silver tequila
1.5 oz Pimm’s No. 1
good squeeze of fresh lime juice
Chilled ginger beer
Ice cubes
Fresh mint
Cucumber slices (optional)

Combine the tequila, Pimm’s and lime juice in a highball glass filled with ice.
Place slices of cucumber in the glass, if desired.
Top it with your favorite ginger beer and stir gently.
Garnish with a mint sprig.

What do you do when the hot weather kicks in and the cucumbers start taking over your garden? Make soup!

The original cucumber soup recipe comes from Ikies Traditional Houses, a wonderful hotel in the beautiful town of Oia in Santorini, Greece. After a long, hot day of exploring the island, we would settle down to a refreshing bowl of cucumber soup. They were nice enough to share the recipe with us, and a few tweaks later, it’s my definition of perfect.

 

cuke soup

 

 

 

3 English cucumbers or 5 regular cucumbers, peeled, seeded and roughly chopped
1 clove garlic, crushed
1 cup vegetable stock, preferably home-made
4 cups plain Greek yogurt
1/2 cup fresh mint leaves
Juice of 1 lemon
Sea salt and pepper

 

Peel, seed and chop the cucumbers and place them in a blender with the garlic, stock, 2 cups of the yogurt, mint leaves, lemon juice, 2 teaspoons of sea salt, and a grating of fresh black pepper.

Turn on the blender and mix well. Stop the blender and then add remaining 2 cups of yogurt and mix it by hand.

Pour the cucumber soup in bowls. Garnish with diced cucumber or radish.

 

To make the vegetable stock: rough-chop a few carrots, a few stalks of celery, and an onion, and put them in a pot with 4 cups of water. Boil until the liquid has reduced by half. by half. Strain the veggies before using the stock. You can also roast the veggies on a sheet pan in a hot oven for a bit before adding them to the water for a more robust flavor.

 

Just because I’ve got a garden full of fresh veggies, it doesn’t mean I have to gorge on nothing but salads! Sometimes, a refreshing cocktail is just what I need after a long day of yard work. This one fits the bill!

Imagine a vodka mojito, using cucumbers….

 

 

4 fresh cucumbers, peeled and seeded
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated organic cane sugar
3 tablespoons fresh lime juice
4 oz. vodka (I like Tito’s)
1 oz. orange liqueur (I like Cointreau)

 

Peel and seed the cucumbers. Coarsely chop them and then purée them in a food processor until smooth. Strain them through a fine sieve, pressing the solids to extract as much liquid as possible. Or, if you have one, use a juicer. Set the extracted cucumber juice aside.

To a large glass pitcher, add the mint leaves, sugar and lime juice. Muddle the ingredients so that the mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain the cocktail into the glasses. Garnish with a cucumber spear or peel…or mint.

When it’s done right, gazpacho is one of the most delicious summer soups you’ll ever have. The secret, of course, is using super-fresh veggies. That’s why I crave it at the first sign of a vine-ripened tomato in my garden or a local farm stand. Now that the summer season is winding down, my tomato plants have dozens of ripening fruits on them every day. I eat some in salads…I make tomato sauce with others…but the reddest and ripest become gazpacho!

 

 

I never make this out of season, and I’m always wary of restaurants that do! Very often, they’ll try to hide the taste of older veggies by adding too much salt or lots of spice.

The consistency of gazpacho is a personal preference. I like mine a bit chewy…not chunky like salsa, but not watery like soup…somewhere in between the two is perfection.

All the work is pretty much in the slicing, peeling and chopping…so I do it carefully.

 

1 large Vidalia onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
5 large tomatoes, peeled, seeded, and roughly chopped
2 medium cucumbers, peeled, seeded, and roughly chopped
6 sprigs of flat-leaf parsley
1/2 cup olives, drained  (I like kalamatas)
1/2 cup good quality extra virgin olive oil
Juice of 1/2 a large lemon
3 tablespoons white vinegar
Sea salt and freshly cracked black pepper

An easy way to peel tomatoes is to turn them upside down and make an X with a knife, puncturing the skin. Drop the tomatoes in boiling water for about 30 seconds, and the skin will start peeling away from the meat. Scoop the tomatoes out of the water, and immediately drop them into a bowl of ice water, letting them cool for 5 minutes. The skin will peel right off. Cut the tomatoes in half and (over the sink!) gently press your thumbs into the seed compartments, popping them out. Give the tomato a little shake to remove any last seeds, and it’s ready to be chopped.

 

Make an X, then drop the tomatoes in boiling water for 30 seconds.

 

While the tomatoes are cooling, you can peel and chop the other veggies.

Peel and roughly chop the onion and carrot, and place them in a food processor. Let it run for about 10 seconds.

Add the peeled and seeded tomatoes, the peeled and seeded cucumbers, and the sprigs of parsley and continue processing.

Add the olives, olive oil, lemon juice, vinegar, sea salt and black pepper.

 

 

Process until the veggies are finely chopped, and you’ve got a soup. Store it in the fridge for at least one hour to chill before serving.

 

 

Garnish with a sprig of parsley and a sprinkle of Fleur de Sel or other sea salt.

Just because you’ve got a garden full of fresh veggies, it doesn’t mean you have to gorge on nothing but salads! Sometimes, a refreshing cocktail is just what you need after a long day of yard work. This one fits the bill!;

 

 

4 fresh cucumbers, peeled and seeded
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated organic cane sugar
3 tablespoons fresh lime juice
1/2 cup vodka (I like Tito’s)
1 oz. orange liqueur (I like Cointreau)

 

Peel and seed the cucumbers. Coarsely chop them and then purée in a food processor until smooth. Strain through a fine sieve, pressing the solids to extract as much liquid as possible. Or, if you have one, use a juicer. Set the cucumber juice aside.

To a large glass pitcher, add the mint leaves, sugar and lime juice. Muddle the ingredients so that the mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain the cocktail into glasses. Garnish with a cucumber spear or mint.

Just because you’ve got a garden full of fresh veggies, it doesn’t mean you have to gorge on nothing but salads! Sometimes, a refreshing cocktail is just what you need after a long day of yard work. With a ton of cucumbers crankin’ out of the garden right now, and with this seemingly never-ending heat wave going on in New England, this is the perfect Friday-get-the-weekend-started cocktail!

If you’ve got a juicer that’s sitting in the corner of the kitchen unused because the “juice kick” you were on became tiresome, here’s a great excuse to bring it out again.

 

4 fresh cucumbers, peeled and seeded
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated organic cane sugar
3 tablespoons fresh lime juice
1/2 cup vodka (I like Tito’s)
1 oz. orange liqueur (I like Cointreau)

 

Peel and seed the cucumbers. Juice them to extract the liquid. If you don’t have a juicer, use a food processor. Coarsely chop them and then purée in a food processor until smooth. Strain through a fine sieve, pressing the solids to extract as much liquid as possible. You’ll need at least 3/4 of a cup of juice, so use more cukes if you don’t have enough. Set the cucumber juice aside.

To a large glass pitcher, add the mint leaves, sugar and lime juice. Muddle the ingredients so that the mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain the cocktail into glasses. Garnish with a cucumber spear or mint.

What do you do when the hot weather kicks in and the cucumbers start taking over your garden? I make soup!

The original cucumber soup recipe comes from Ikies Traditional Houses, a wonderful hotel in the beautiful town of Oia in Santorini, Greece. After a long, hot day of exploring the island, we would settle down to a refreshing bowl of cucumber soup. They were nice enough to share the recipe with us, and a few tweaks later, it’s my definition of perfect.

 

cuke soup

 

 

 

3 English cucumbers or 5 regular cucumbers, peeled, seeded and roughly chopped
1 clove garlic, crushed
1 cup vegetable stock, preferably home-made
4 cups plain full-fat yogurt
1/2 cup fresh mint leaves
Juice of 1 lemon
Fleur de Sel and pepper

 

Peel, seed and chop the cucumbers and place them in a blender with the garlic, stock, 2 cups of the yogurt, mint leaves, lemon juice, 2 teaspoons Fleur de Sel, and a grating of fresh black pepper.

Turn on the blender and mix well. Stop the blender and then add remaining 2 cups of yogurt and mix it by hand.

Pour the cucumber soup in bowls. Garnish with diced cucumber or radish.

 

To make the vegetable stock: rough-chop a few carrots, a few stalks of celery, and an onion, and put them in a pot with 4 cups of water. Boil until the liquid has reduced by half. by half. Strain the veggies before using the stock. You can also roast the veggies on a sheet pan in a hot oven for a bit before adding them to the water for an even richer flavor.

 

Just because you’ve got a garden full of fresh veggies, it doesn’t mean you have to gorge on nothing but salads! Sometimes, a refreshing cocktail is just what you need after a long day of yard work. This one fits the bill!

 

4 fresh cucumbers, peeled and seeded
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated organic cane sugar
3 tablespoons fresh lime juice
1/2 cup vodka (I like Tito’s)
1 oz. orange liqueur (I like Cointreau)

 

Peel and seed the cucumbers. Coarsely chop them and then purée in a food processor until smooth. Strain through a fine sieve, pressing the solids to extract as much liquid as possible. Or, if you have one, use a juicer. Set the cucumber juice aside.

To a large glass pitcher, add the mint leaves, sugar and lime juice. Muddle the ingredients so that the mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain the cocktail into glasses. Garnish with a cucumber spear or mint.