After my cucumber article ..... well, here are some recipes.............
I think there is more to the cucumber than meets the eye.............
1 tbsp. sugar
1 c. sour cream
2 tbsp. vinegar
1 1/2 tsp. salt
Cucumbers and onions
Mix sugar, sour cream, vinegar and salt together. Peel - slice cucumbers and onions. Add to cream mixture and chill for 2 hours.
3 tablespoons mayonnaise
2 tablespoons milk
1 tablespoon vinegar
1 cucumber
1/2 teaspoon sugar
1/4 teaspoon salt
Dash of dill
Mix the mayonnaise, milk, vinegar, sugar and salt together in a small bowl. Mix until smooth.
Peel and slice the cucumber very thin. Pour the sauce over the cucumber; sprinkle with dill,
Chilled Cucumber Soup
5 large cucumbers, peeled, seeded and quartered
1/2 c chopped mild onion (such as vidalia)
1-2 cloves minced garlic (degermed)
3 c low- or nonfat buttermilk
1 c nonfat plain yogurt
1/3 c fresh dill sprigs OR fresh spearmint leaves (not both)
2 Tablespoons fresh lemon juice
salt and pepper to taste
pinch of cayenne pepper
Combine onion, garlic, mint (or dill) and 1/2 c buttermilk in blender and puree thoroughly (don't want large chunks of either). Pour into large container. Coarsely puree the remaining ingredients together in several batches, dividing the buttermilk and yogurt to provide enough liquid for each batch. Add to the onion mixture. Taste for seasoning and adjust salt, pepper, or more lemon juice.
Refrigerate for at least 2 hours before serving. Keeps for several days. Serving suggestions: Garnish with mint leaves or dill sprigs, a dollop of sour cream, freshly toasted french bread croutons (rub cut garlic clove over crust, thinly slice bread, brush with olive oil and toast till lightly brown).
