Tag: cucumber

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JUDI’S RECIPES – WEEK 13 – AUGUST 27, 2019

AUGUST 27, 2019

Hi Everyone!

As summer wanes (oh boo hoo, it went so quickly!), we are getting  such an abundance of lovely vegetables that we are  presented with a big job: we have to use these gems while they’re still sparkling.

Today’s recipe uses some of that abundance in a cold, soothing soup. It’s a gazpacho of sorts, and features those lovely sweet peppers and cucumbers.

 

PEAK OF THE HARVEST GAZPACHO

Ingredients

1 3/4 lbs assorted sweet peppers

1 1/2 lbs tomatoes

1 1/2 c. peeled seeded cucumber chunks

2  garlic cloves

2 TBS sherry vinegar

3/4 tsp kosher salt

5 TBS olive oil, divided

1 1/2 TBS fresh lemon juice, divided

2 TBS thinly sliced green onions (white parts only)

 

Directions

1. Dice the peppers until you have  1/4 cup and set aside. Dice the tomatoes until you have 1/4 cup and set aside. Roughly chop the remaining peppers and tomatoes, and place in a blender or food processor. Add the cucumber, garlic, vinegar, salt, 3 tablespoons of the oil and 1 tablespoon of the lemon juice. Process on high until very smooth, 1 to 2 minutes. Chill for one hour.

2. Stir together the reserved 1/4 cup of peppers and 1/4 cup of tomatoes in a small bowl. Add the onion slices and the remaining 1 1/2 teaspoons of lemon juice, and mix.

3. Ladle the chilled soup into 6 bowls. Top each serving with some of the pepper-tomato mixture, and drizzle evenly with the remaining 2 tablespoons of oil.

NOTE: You can make this up to a day ahead and refrigerate it. It’s great with crusty bread and a cool drink.

 

So, I hope you enjoy this really easy, cool, refreshing recipe. Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 7 – JULY 16, 2019

JULY 16, 2019

Hello from the Baked Apple!

We’re experiencing the dog days of summer. It is hot and hazy, which makes cool, clean food even better.

Today’s recipe is one that utilizes all those beautiful cucumbers we’re getting this week.

 

CUCUMBER SALAD WITH CHARRED ONIONS

Ingredients

1 Fresno chili, thinly sliced into rings (seeded if you want it less hot)

4 TBS red wine vinegar, divided

2 medium red onions, sliced 1/4 inch thick

4 TBS olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

1 medium cucumber, sliced into rounds

¼ teaspoon dried oregano

Directions

1. Preheat a grill or grill pan to medium-high heat. Combine the chili and 2 TBS vinegar in a small bowl; set aside.

2. Place the onions on a rimmed baking sheet and drizzle with 2 TBS of oil. Season with salt and pepper. Turn the onions to coat them with the oil. Grill the onions directly on the grate (or griddle) until lightly charred and softened, about 2 minutes per side.

3. Transfer the onions to a large bowl and toss with the remaining 2 TBS of  vinegar and allow them to cool.

4. Coarsely chop ½ cup grilled onion and add it to the bowl.

5. Add the chili and its soaking liquid, the cucumber, dried oregano, and 2 TBS oil, and toss to combine. Season with salt and pepper. Serve drizzled with more oil.

Grab a glass of cool white wine or lemonade and some crusty bread, and you have a perfectly fine summer evening dinner.

Helpful Hint: Don’t waste your time trying to find a way to slice onions that won’t make your eyes burn. Wear a pair of glasses, although they’ll only help a little bit. Just grin and bear it – and have a tissue handy.

I hope you enjoy this cool meal for a hot night.

Have a delicious week!

Best,

Judi