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
Copyright 2020 WEAU. All rights reserved.