Cucumbers

Cucumis sativae

Cold Cucumber Soup with Almonds and Garlic
Courtesy of Cookthink, I made this the other day and it was so simple and refreshing. Perfect for the humid weather.

Time: 15 minutes
Servings: 4

1/2 cup blanched unsalted almonds
1 large cucumber, peeled, seeded and cut into half-inch rounds
1 clove garlic, chopped
1 1/2 cups plain yogurt
6 mint leaves
1/4 teaspoon red pepper flakes
2 teaspoons red wine vinegar
2 teaspoons olive oil

1. Preheat the oven to 350F. Put the rack in the middle position. Spread the almonds out on a baking sheet. Roast them in the oven, shaking once or twice, for 10-15 minutes.

2. Combine the cucumbers, almonds and garlic in a food processor. Purée the mixture, then add the rest of the ingredients and purée until smooth. Season with salt and pepper to taste.

3. Chill for at least 20 minutes before serving.


Homemade Pickle Relish

Courtesy of gourmet. I made this yesterday, mixed it with a little mayo and had homemade tartar sauce with my home-made fish and chips!

Makes About 1 and half cups
Time: 25 minutes of active time Total Time: 4 3/4 hours

2 cups finely chopped cucumber
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 tsp cornstarch dissolved in water

Toss cucumber and onion with 3/4 tsp of salt. Put in colander over bowl and let liquid drain for 3 hrs.
Wrap cucumber and onion in kitchen towel(not terrycloth) and squeeze out as much liquid as possible.
Bring sugar, vinegar, and 1/4 tsp salt to a boil in a small heavy saucepan, stirring until sugar has dissolved.
Then boil until reduced to about 1/2 cup, 3-4 minutes. Add cucumber-onion mixture and simmer, stirring 2 minutes.
Stir cornstarch mixture then stir into relish.
Simmer stirring 1 minute.
Transfer to bowl and chill uncovered.

Keeps chilled 1 month.

Gin and Ginger