A few afternoon showers and our garden has exploded with cucumbers again. And Mr. Wigley stopped by with a bag full from his own garden. So now we’re busy gathering quick and easy ideas for all these cukes, including these four easy recipes which we made this week. (Thanks, Janet, for the martini suggestion!)
Watermelon-Cucumber Salad
In a large bowl, combine 6 cups diced watermelon with three large cucumbers, peeled and chopped into chunks. Sprinkle with 1 tsp fine sea salt, coarse ground black pepper and then toss lightly with a store bought balsamic glaze or make one. Chill for up to 1 hour. Serve garnished with low-fat feta cheese and coarsely chopped fresh mint. This little salad is divine!
Marinated Cucumbers
Take 2-3 cucumbers and slice thinly. Dissolve together 1/4 cup white balsamic vinegar and 1 tablespoon sugar. Pour over sliced cucumbers and chill for 1/2 to 1 hour. Squeeze cucumber slices by hand to let the liquids out. Toss cucumbers with 2 tblsp light or non-fat sour cream and season with salt and pepper.
Cucumber Basil Martini
Take 4 cucumber slices, 2 large fresh basil leaves and a just a touch of Monin Lemon Grass Syrup. Muddle together to extract juice and oils. Add vodka and simple syrup to taste. Strain into chilled glass and stir. Top with cucumber wheel garnish and a smile.
Chilled Cucumber Soup
In a large bowl, combine 1 1/2 cups low-fat plain yogurt, 1/2 cup non-fat sour cream and 1 cup vegetable broth; set aside. In food processor, purée 2 large, peeled and diced cucumbers, 4 sliced green onions, 3 tblsp chopped fresh dill, 2-3 fresh basil leaves, and 2 tblsp fresh chopped parsley. Combine puréed cucumber mix with yogurt mixture and add the juice of 1/2 lemon, 2 tsp simple syrup, 1-2 tsp salt (to taste) and 1/2 tsp pepper. Whisk together well and refrigerate for 1 hour. To serve, garnish with chopped cucumber and dill, add croutons (optional) and serve. Soooo good!
