Seasonal Chef: Cucumbers

By Janeen A. Sarlin

Cucumbers add crunch and a refreshing flavor to a menu. And since they are low in calories, these vegetables make a good snack if you are watching your weight. Bon appétit!

Cool Cucumber Soup

(Serves 6)

6 medium cucumbers, peeled, seeded and cubed

1 bunch scallions, trimmed and coarsely chopped

2 cups buttermilk

1½ cups sour cream (1 cup for soup and 1/2 cup for garnish)

1 teaspoon freshly ground white pepper

1/2 teaspoon sea salt or more to taste

1/3 cup chopped fresh dill

1/4 cup chopped fresh flat leaf parsley

Sprigs of dill for garnish

To prepare:

Working in batches, place the cucumbers in the bowl of the food processor that is fitted with steel cutting blade. Chop cucumbers until medium chop.

Remove all but 2 cups of the chopped mixture and set aside.

Add scallions, buttermilk, pepper and salt. Process until puréed.

Stir the purée into the chopped cucumbers.

Whisk 1 cup of sour cream and the fresh herbs into the cucumbers. Taste and adjust the seasonings.

Refrigerate ready to serve.

Ladle into cold soup bowls and garnish with a dollop of sour cream and sprig of dill.

Herbed Cucumber Salad With Ginger

(Serves 6)

10 small cucumbers, peeled and thinly sliced

1/4 teaspoon sea salt

1 tablespoon white balsamic vinegar

1 to 2 tablespoons pickled ginger, drained and slivered

1 small red onion, minced

1/2 bunch fresh cilantro or dill or flat leaf parsley, about 1/3 cup chopped

1 teaspoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1 teaspoon white balsamic vinegar

4 to 5 tablespoons extra virgin olive oil

Freshly ground black pepper to taste

To prepare:

Toss the cucumbers with sea salt and balsamic vinegar in a non-reactive bowl and steep for 15 to 20 minutes.

Drain and pat cucumbers dry with paper towels.

Whisk the mustard, lemon juice and white balsamic vinegar together with the olive oil.

Season to taste.

Toss the cucumbers with ginger, onion and herbs. Add just enough dressing to lightly coat the cucumbers.

Taste and adjust the seasonings. Store in refrigerator until ready to serve.

Susie’s Cucumber And Tomato Salad

(Serves 6 to 8)

6 to 8 medium cucumbers, peeled and cut into bite-sized half-inch chunks

1/2 teaspoon sea salt

1 tablespoon red wine vinegar

6 to 8 firm ripe tomatoes, washed, cored, and cut into bite-sized half-inch chunks

About 1/2 cup basil leaves, chopped

About 1/4 cup flat leaf parsley leaves, chopped or more to taste

Sea salt to taste

Freshly ground black pepper to taste

6 thick slices whole grain bread, toasted

Extra virgin olive oil for brushing on toast

1 clove garlic, cut in half for brushing on toast

1 head romaine lettuce, washed, spun dry and cut in chiffonade

For the dressing:

4 large shallots, peeled

2/3 cup extra virgin olive oil

1/3 cup red wine vinegar, preferably aged in oak

2 tablespoons Dijon mustard

2 tablespoons chopped fresh flat leaf parsley

1/2 teaspoon sea salt and freshly ground black pepper

Pinch of sugar

To prepare:

Make the salad dressing ahead.

Place the shallots in the food processor fitted with the steel blade and process about 3 pulses. Add oil, vinegar, mustard, parsley, sugar, salt and pepper and process until the shallots are chopped.

Transfer to a glass jar. Seal and refrigerate for up to 3 weeks.

For the salad:

Toss the cucumbers with the salt and vinegar in a non-reactive bowl and let stand 20 minutes. Drain well and pat dry with paper towels.

Toss cucumbers, tomatoes, basil, parsley and just enough salad dressing to coat the vegetables in a large bowl.

Preheat the oven to 425 degrees.

Rub the cut side of the garlic on the bread and lightly brush with olive oil. Place the bread on baking sheet and bake until light brown toast.

Remove from oven and cut the toast into cubes. Set aside.

To serve the salad, chiffonade the romaine leaves and place them on the bottom of a deep platter.

Toss the bread cubes with the tomatoes and cucumbers and spoon the salad on top of the chiffonade.

Pass extra dressing at the table.