While gardening today, we came across an unusual cucumber. The Japanese cucumbers in our garden tend to get pretty long and sometimes they get tangled in the vine and curve a bit. This one formed a question mark.
The question for me was, what to do with it? The answer:
Gazpacho
Fill blender 2/3 to 3/4 with vine-ripened tomatoes with stems removed. (Big chunks OK). Blend until pureed.
Add the following:
One small cucumber or 1/2 of one big one. (1/3 if you have a giant one). Cucumber should be in chunks.
One small brown onion, peeled (or 1/2 of a large onion), cut into chunks
One bell pepper (green, red or yellow), with stem and seeds removed, cut into chunks
One tablespoon olive oil
One tablespoon lemon juice
One-two tablespoons of Frank's Red Hot Sauce (this can be to taste, depending how spicy you like it)
One pinch of salt.
Blend until you have a smooth consistency. Chill. Delicious! You can garnish if you like with any or all of the following: Croutons, sour cream, avocado slices, finely diced chopped cucumber and/or bell pepper, or bay shrimp.
This is a wonderful dish to serve on a hot summer day and if you have a vegetable garden like I do, it makes great use of some of your bounty of summer vegetables. Hope you enjoy it as much as our family does! Bon appetit!
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