Cucumber Salsa & Gazpacho Recipes
I blogged earlier about our home garden experience so far. I think we’ve done fairly well, with the small exception of our dearly departed tomato plants (I think it finally got too hot for them). We are experiencing a nice large crop from our cucumbers and have found a couple of cucumber recipes (which I will share below) that aren’t so bad! In fact, we actually LOVE the cucumber salsa!
My husband came in yesterday with a huge stack of cucumbers. Among the bunch was a strange creature…
I can honestly say I’ve never seen a conjoined twin cucumber!
This batch has quite a bit of yellow in it. I’m hoping they didn’t turn bitter because of the extreme heat we’ve been having, but regardless… I am extremely happy with our garden this year! Next year we will be expanding and planting even more varieties of veggies!
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Now on to the recipes!
The cucumber salsa was our favorite and it was to die for when served with lime tortilla chips.
The Gazpacho was good… I did not serve it with the croutons, but served it with french bread.
Ingredients
- 3 medium cucumbers, peeled and coarsely chopped
- 1 medium mango, coarsely chopped
- 1 cup frozen corn, thawed
- 1 medium sweet red pepper, coarsely chopped
- 1 small red onion, coarsely chopped
- 1 jalapeno pepper, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons white wine vinegar
- 1 tablespoon minced fresh cilantro
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon cayenne pepper
Instructions
- In a large bowl, combine all the ingredients. Cover and refrigerate for 2-3 hours before serving.
- Nutritional Analysis: ½ cup equals 57 calories, trace fat (trace saturated fat), 0 cholesterol, 297 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, ½ fruit.
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Ingredients
- 1¾ pounds ripe tomatoes
- 1 large cucumber, chopped
- 1 green bell pepper, chopped
- 2 cloves crushed garlic
- 1 tablespoon finely chopped black olives
- ⅓ cup white wine vinegar
- ¼ cup olive oil
- 1 tablespoon tomato paste
- 2½ cups water
- 1 small onion, chopped
- 1 green bell peppers, diced
- 2 green onions, thinly sliced
- 1 large cucumber, chopped
- 2 hard-cooked eggs, chopped
Instructions
- Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
- Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.
- Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
- To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two ½ thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.
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what an awesome looking cucumber
i had conjoined carrots last year! weird! lovin the cucumber salsa!
I love all your recipes..thank you for sharing.
We grow lots of cucumbers in our garden every year, this would be a great recipe to try for salsa. Easy to follow too!