Monday, Jul 25, 2016
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Cucumber Salad

2 large cucumbers

1 small Vidalia onion

1/2 cup white wine vinegar

1/4 cup plain yogurt

1 tablespoon brown sugar

1 teaspoon salt

1 tablespoon chopped fresh coriander

4 dried red chili peppers

Peel the cucumbers and onion and cut them into thin slices. Place the slices in a bowl. Mix the wine vinegar, yogurt, brown sugar and salt. Pour the liquid over the vegetables. Sprinkle with the coriander. Break the chili peppers in half, remove the seeds and scatter the pods over the cucumbers. Toss the ingredients gently. Let marinate for at least one hour. Serve at room temperature or slightly chilled.

Yield: 6 servings

1 English cucumber, sliced paper thin

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 tablespoons minced fresh tarragon

20-24 thin slices of brown bread

Mayonnaise and chopped fresh parsley, optional

Peel the cucumber if desired. Place the slices in a bowl and sprinkle with the salt. Let them rest in a colander for one hour. Drain well and pat the slices dry with paper towels.

In a small bowl, blend the butter and tarragon. Spread the butter over 1 side of each slice of bread. Cover half the slices with the cucumbers. Cover with the remaining bread. Trim the crusts. Cut each sandwich diagonally into rectangles. If desired, dip the edges of each sandwich lightly into some mayonnaise, then into chopped parsley. Makes 20-24 pieces.

2 medium cucumbers

1 large ripe avocado

3 cups unflavored yogurt

1 cup tomato juice

2 tablespoons lime juice

1/2 teaspoon cumin

Salt and pepper to taste

1 cup ice water (approximately)

Slices of lime

Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds. Process the cucumbers in a food processor until they are finely minced.

Add the avocado flesh and process until the mixture is smooth. Add the yogurt, tomato juice, lime juice and cumin and process until well blended.

Refrigerate for at least one hour. Taste for seasoning and add salt and pepper to taste. Thin the soup to the desired consistency with ice water. Spoon the soup into individual serving bowls and garnish with a lime slice.

Makes 4 servings.

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