Cucumber Salad
Cool Cucumber Soup
Green Tea Marinated Cucumbers
Cool Cucumber Soup w/ Cilantro and Lime
See also:
Tomato Salad w/ Mint on the Tomatoes page
Cucumbers were native to India about 1000 B.C., spread to China about 200 B.C., and showed up in Europe in Roman times. One Roman emperor is reported to have eaten fresh cucumbers every day of the year, grown by artificial methods in the off season. Columbus brought cucumbers to the New World on one of his voyages, and the vegetable soon spread to English and Spanish colonies and to the Native Americans.
Cucumbers come in a variety of sizes, some up to two feet long. Pickles are cucumbers that have been cured in brine or vinegar solution.
Cucumbers are low in calories and are 96% water. They’re a good source of vitamin C as well as a source of vitamin A, folacin and fiber.
From hungrymonster.com/FoodFacts and
ontariogreenhouse.com.
Back to Top
Cucumber Salad
1 pound cucumbers
½ cup distilled white vinegar
1 ¼ cups water
1 cup sugar
finely chopped parsley
Cut the cucumbers into thin crosswise slices. Mix the vinegar, water and sugar. Set aside for a few minutes, stirring occasionally until the sugar is dissolved. Pour the dressing over the cucumbers and add a generous sprinkling of parsley. Chill for at least two hours before serving.
Source: Superbly Swedish: Recipes and Traditions, 1983.
THANKS to Carole Koch for this recipe!!!
Back to Top
Cool Cucumber Soup
1 large cucumber, peeled, seeded, and chopped
1 ripe California avocado, peeled and pitted
2 cloves garlic, minced
1 can fat-free chicken broth
1/2 cup low-fat sour cream
1/4 tsp salt
Dash hot pepper sauce
Refrigerate all ingredients ahead. Combine cucumber, avocado, garlic, and about half the chicken broth in a food processor and purée. Pour purée in a large serving bowl and whisk in remaining ingredients. Serve cold.
Back to Top
Green Tea Marinated Cucumbers
Here the green tea works with sesame oil and rice wine vinegar as a low-oil dressing. This is a good relish with hot rice and grilled beef or tofu.
1 cup strong green tea
1 tsp sesame oil
1 tsp soy sauce
2 tbsp rice wine vinegar
1 tsp toasted sesame seeds
1 tsp shredded, dried seaweed, if available OR 1 dash hot pepper sauce
3 small cucumbers, sliced into chunks
To make green tea, pour hot but not boiling water over teabags and steep for 5 minutes. Use one teabag for every cup of hot water.
In a small bowl, whisk together sesame oil, soy sauce, rice wine vinegar, sesame seeds and dried seaweed. Toss with cucumbers. Cover and marinated for at least 2 hours before serving.
Makes 2-4 servings.
From: Celestial Seasonings website at www.celestialseasonings.com.
Back to Top
Cool Cucumber Soup w/ Cilantro and Lime
1 garlic clove, peeled
1 teaspoon salt
2 large cucumbers, peeled, seeded, and chopped
2 cups vegetable or chicken stock
1 14-oz can unsweetened coconut milk
2 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves
8 thin cucumber slices for garnish
Whole fresh cilantro leaves for garnish
Place the garlic and salt in a food processor and process to form a paste. Add the chopped cucumbers and process until smooth. Add the stock, coconut milk, lime juice, and minced cilantro and process until smooth. Add the stock, coconut milk, lime juice, and minced cilantro and process until smooth. Taste and adjust the seasonings.
Transfer the soup to a container and refrigerate, covered, for a few hours to blend the flavors.
To serve, ladle the soup into bowls and garnish with the cucumber slices and whole cilantro leaves.
Serves 4.
Adapted from Vegan Planet by Robin Robertson.
BACK
TO RECIPES
Back to Top