- Cucumber Gazpacho
- Cucumber Salad
- Cucumber Tea Sandwiches with Mint Mayonnaise
- Cucumber Walnut Salad Bowl
- Radish Cucumber Salsa
- Turkey Sandwich with Cucumber Slaw
Cucumber Gazpacho
1 large tomato, peeled
1 large or 2 medium cucumbers, peeled
½ green pepper
½ medium onion, chopped
¼ cup olive oil
¼ cup red wine vinegar
½ clove garlic
¼ tsp Tabasco sauce
½ tsp salt
¼ tsp fresh pepper
2 12-oz cans tomato juice
Garnishes: 1 large tomato, chopped
1 large cucumber, chopped
½ green pepper, chopped
1 cup fresh plain yogurt or lowfat sour cream
Put all the ingredients in a blender with half of the tomato juice. Puree
thoroughly and then add and blend the other half of the juice. Chill for several
hours to blend flavors. Serve cold.
Cucumber Salad
3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash ground cayenne pepper
dash dried parsley flakes
1/8 teaspoon black pepper
dash dried leaf basil
Combine all ingredients except cucumbers; heat until sugar melts. Pour warm
mixture over cucumbers. Store covered in refrigerator.
Cucumber Tea Sandwiches With Mint Mayonnaise
2 large Egg yolks
1/2 tsp. Dijon mustard
2 tbsp. Fresh lemon juice
3/4 cup fresh mint leaves, loosely packed
1 cup vegetable oil
Salt and pepper
16 thin slices homemade white bread, crusts removed
1 cucumber, peeled and thinly sliced
Mint Mayo: In a blender or food processor, combine the egg yolks, mustard,
lemon juice and mint. With motor running, add the oil in a slow stream and
blend until emulsified. Season with salt and pepper and transfer to a bowl.
Spread each slice of bread generously on one side with the mayonnaise. On
half the slices, place an even layer of cucumber slices. Top with remaining
bread slices. Cut each sandwich into quarters before serving.
1 large tomato, peeled
1 large or 2 medium cucumbers, peeled
½ green pepper
½ medium onion, chopped
¼ cup olive oil
¼ cup red wine vinegar
½ clove garlic
¼ tsp Tabasco sauce
½ tsp salt
¼ tsp fresh pepper
2 12-oz cans tomato juice
Garnishes: 1 large tomato, chopped
1 large cucumber, chopped
½ green pepper, chopped
1 cup fresh plain yogurt or lowfat sour cream
Put all the ingredients in a blender with half of the tomato juice. Puree
thoroughly and then add and blend the other half of the juice. Chill for several
hours to blend flavors. Serve cold.
Cucumber Salad
3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash ground cayenne pepper
dash dried parsley flakes
1/8 teaspoon black pepper
dash dried leaf basil
Combine all ingredients except cucumbers; heat until sugar melts. Pour warm
mixture over cucumbers. Store covered in refrigerator.
Cucumber Tea Sandwiches With Mint Mayonnaise
2 large Egg yolks
1/2 tsp. Dijon mustard
2 tbsp. Fresh lemon juice
3/4 cup fresh mint leaves, loosely packed
1 cup vegetable oil
Salt and pepper
16 thin slices homemade white bread, crusts removed
1 cucumber, peeled and thinly sliced
Mint Mayo: In a blender or food processor, combine the egg yolks, mustard,
lemon juice and mint. With motor running, add the oil in a slow stream and
blend until emulsified. Season with salt and pepper and transfer to a bowl.
Spread each slice of bread generously on one side with the mayonnaise. On
half the slices, place an even layer of cucumber slices. Top with remaining
bread slices. Cut each sandwich into quarters before serving.
Cucumber Recipes
Cucumber-Walnut Salad Bowl
2 large cucumbers, peeled and thinly sliced
6 cups torn crisp lsttuce (loosely packed to measure)
1 cup toasted chopped walnuts
Onion Dressing
Shake or beat together 2/3 cup canola oil, 1/4 cup wine vinegar, 1 Tbsp grated
yellow onion, 2 tsp dry mustard and 1 1/2 tsp salt.
Toasted Chopped Walnuts
Sprinkle walnuts on baking sheet, place in moderate oven at 350 degrees until
lightly browned, about 4 minutes, shake or stir occasionally.
Toss cucumbers thoroughly with half of the onion dressing, cover and chill 2
hours or longer. Drain cucumbers well. In a chilled salad bowl, toss drained
cucumbers, lettuce and finely chopped walnuts with the remaining onion
dressing and serve immediately.
Radish Cucumber Salsa
1 tablespoon extra-virgin olive oil
1 tablespoons red wine vinegar
½ teaspoon sugar
1/8 teaspoon dry mustard
Dash of salt and freshly ground pepper
¼ cup red radish in 1- by 1/8-inch matchstick strips
¼ cup seeded cucumber in 1- by 1/8-inch matchstick strips
Meanwhile, to make the salsa, whisk together the olive oil, vinegar, sugar,
mustard powder, salt, and pepper in a small bowl. Stir in the radish and
cucumber strips. Refrigerate in a covered container.
Turkey Sandwich with Cucumber Slaw
1 cucumber, cut in half lengthwise and thinly sliced
3 tbsp light sour cream
1 tbsp Dijon mustard
2 tsp capers
2 tsp chopped gherkins
1/8 cup thinly sliced red onion
¼ tsp kosher salt
4 slices white sandwich bread, preferably challah
10 oz thinly sliced deli-counter roast turkey
In a medium bow, combine the cucumber, sour cream, mustard, capers,
gherkins, onions and salt. Refrigerate for 15 minutes to 2 hours to let the flavors
mingle. Divide half the cucumber mixture between 2 pieces of the bread. Top
each with half the turkey. Add the remaining cucumber slaw and bread.
2 large cucumbers, peeled and thinly sliced
6 cups torn crisp lsttuce (loosely packed to measure)
1 cup toasted chopped walnuts
Onion Dressing
Shake or beat together 2/3 cup canola oil, 1/4 cup wine vinegar, 1 Tbsp grated
yellow onion, 2 tsp dry mustard and 1 1/2 tsp salt.
Toasted Chopped Walnuts
Sprinkle walnuts on baking sheet, place in moderate oven at 350 degrees until
lightly browned, about 4 minutes, shake or stir occasionally.
Toss cucumbers thoroughly with half of the onion dressing, cover and chill 2
hours or longer. Drain cucumbers well. In a chilled salad bowl, toss drained
cucumbers, lettuce and finely chopped walnuts with the remaining onion
dressing and serve immediately.
Radish Cucumber Salsa
1 tablespoon extra-virgin olive oil
1 tablespoons red wine vinegar
½ teaspoon sugar
1/8 teaspoon dry mustard
Dash of salt and freshly ground pepper
¼ cup red radish in 1- by 1/8-inch matchstick strips
¼ cup seeded cucumber in 1- by 1/8-inch matchstick strips
Meanwhile, to make the salsa, whisk together the olive oil, vinegar, sugar,
mustard powder, salt, and pepper in a small bowl. Stir in the radish and
cucumber strips. Refrigerate in a covered container.
Turkey Sandwich with Cucumber Slaw
1 cucumber, cut in half lengthwise and thinly sliced
3 tbsp light sour cream
1 tbsp Dijon mustard
2 tsp capers
2 tsp chopped gherkins
1/8 cup thinly sliced red onion
¼ tsp kosher salt
4 slices white sandwich bread, preferably challah
10 oz thinly sliced deli-counter roast turkey
In a medium bow, combine the cucumber, sour cream, mustard, capers,
gherkins, onions and salt. Refrigerate for 15 minutes to 2 hours to let the flavors
mingle. Divide half the cucumber mixture between 2 pieces of the bread. Top
each with half the turkey. Add the remaining cucumber slaw and bread.
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