Harvest of the Month-Cucumbers

EAU CLAIRE, Wis. (WEAU) -

Cucumbers are just starting in Midwestern gardens during July and they are the star of this chilled traditional Spanish soup. Cucumbers, fresh tomatoes, bell peppers, onions, celery, garlic, olive oil, vinegar and spices make the base. Vary the garden goodies as available.

Ruth Chipps, Registered Dietitian Nutritionist with Jackson In Action, shares a recipe that features cucumbers in Harvest of the Month

Marinated Cucumber Tomato Salad

Ingredients:

2 cucumbers, peeled and sliced into rounds

4 large tomatoes, sliced into rounds

1/2 cup thinly sliced red onion

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 Tbsp sugar

Salt and pepper - pinch of each

1 Tbsp slivered fresh basil strips

1 Tbsp chopped parsley

Instructions:

Arrange cucumbers, tomatoes and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving. (Leftover marinade makes a good dressing for salad greens).

Makes 6-8 servings.

Cucumber Bell Pepper Gazpacho

2 c. canned tomatoes or stewed

1 c. bloody Mary Mix

1/2 cucumber, chopped

1/4 c. olive oil

½ c. chopped green or red bell pepper

1 ½ Tbsp. wine vinegar (or other variety)

1 1/2 cloves garlic (1 ½ t.)

1/2 tsp. salt (optional)

1 Tbsp. green olives (optional)

½ t. fresh or 1/8 t. dried oregano leaves

½ t. Worcestershire Sauce

2 Tbsp. Ground flaxseed (optional)

½ t. turmeric

Hot pepper sauce – as desired

Black ground pepper to taste

Sour cream for top

Minced cilantro (optional)

Garnish: Cucumber slices

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