Cucumber Gazpacho, Because it's hot outside

2 Slicing cucumbers, peeled and chopped (3 cups chopped)

1 green bell pepper, cored, seeded, and chopped (try to remove white ribbing may impart a bitter flavor)

½-1 Italian bottle neck onions, minced (reserve tops and slice thin like a scallion for garnish)

2 jalapeños, stemmed, halved lengthwise, seeded (use disposable gloves)

1 bunch Italian parsley, large stems removed

Small handful mint or lemon verbena leaves

2 large cloves garlic, peeled and minced or pressed

½ cup chicken stock, or veggie stock, plus additional

¼ cup cold pressed olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

Several drops of Tabasco Green Pepper Sauce, to taste

1 teaspoon fine sea salt

Garnish

¼ cup small diced cucumber (with peel)

¼ cup diced green bell pepper

coarsely grated zest of 1 lemon

6 small tips of fresh spearmint or lemon verbena

Put the cucumber, bell pepper, Italian bottleneck onion, jalapenos, parsley, mint or lemon verbena, and garlic into a blender and liquefy.

Add the stock, olive oil, vinegar, lemon juice, Tabasco, and salt. Pulse to combine.

Taste and adjust the balance of salt and lemon juice if needed.

Adjust the thickness of the soup by adding a little more chicken stock if needed.

Chill for at least two hours.

Just before serving, pour the soup into individual cups, and then sprinkle each with a bit of diced cucumber, and lemon zest.

Cucumber Basil Dressing

2 cups peeled, seeded, and small diced cucumbers

1 teaspoons table salt

2 cups Greek yogurt 

½ onion grated

1/2 cup chopped fresh basil

2 Tbsp. lemon juice

1/2 tablespoon sugar

1/2 teaspoon freshly ground pepper

Toss together the first 2 ingredients; drain in a colander 30 minutes. Whisk together yogurt and the next 5 ingredients. Stir in cucumbers; let stand for 30 minutes. 

Refrigerate for up to 2 days.

Cucumber and Watermelon Salad

2 cucumbers peeled and sliced into half moons

1 watermelon peeled and diced with seeds removed

3-4 basil leaves minced

1 small red onion sliced thin into half moons 

2 Tbsp. olive oil

2 Tbsp. lime juice

½ cup crumbled feta

Salt and pepper to taste

Mix onion and basil into lime juice and let stand for 10 minutes. Then add olive oil, a pinch of salt and pepper and stir together

Toss in watermelon and cucumber. 

Crumble feta over the top.

Cucumber and Tomato Salad

4 medium tomatoes, halved lengthwise, and thinly sliced

½ medium red onion, peeled, halved lengthwise, and thinly sliced

1 cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 cloves of garlic minced 

2 splashes red wine vinegar

Coarse salt and black pepper

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Cucumber and Parsley Salad

1 Cucumber Peeled

2 Tbsp. Diced Pearl Onion

2 Tbsp Olive

1 Tbsp Lemon Juice

1 Tbsp Vinegar – If you have some chive infused vinegar this would be great here. Otherwise Balsamic or Red Wine Vinegar would be a great choice

¼  Cup Minced Garlic Scapes – If you don’t have any scapes left from last week, you can substitute Scallion

½ bunch of Parsley Minced

½ Tsp Salt

Pepper to taste

Take cucumber and cut it in half lengthwise then remove the seeds with a spoon (this is optional as I eat the seeds and they are delicious) and slice crosswise very thinly. Add salt and place into a bowl and set aside.

Dice the pearl onion and mince the garlic scapes. Combine with the minced parsley and set aside. 

Mix together lemon juice, vinegar and oil. Whisk and then pour over cucumbers. Toss onion/garlic/herb mixture into the cucumbers and toss thoroughly to ensure a light coating on all the ingredients. Add pepper to taste. 

Cucumber and Musk Melon Salad

2 cucumbers peeled and sliced into half moons

1 musk melon peeled and diced with seeds removed

3-4 basil leaves minced

1 small red onion sliced thin into half moons 

2 Tbsp. olive oil

2 Tbsp. white wine vinegar

½ cup crumbled feta

Salt and Pepper to taste

Mix onion and Basil into white wine vinegar and let stand for 10 minutes. Then add olive oil, a pinch of salt and pepper and stir together

Toss in musk melon and cucumber. 

Crumble feta over the top.

Cucumber and Avocado Gazpacho

1 green pepper (chili or green bell)

2 cucumbers, peeled, halved, seeded, and cut into chunks

2 ripe avocados, cut into 1-inch chunks

1/2 bunch chopped fresh cilantro

1/2 cup extra-virgin olive oil; more for serving

1 1/2 Tbsp. lemon juice

1 large clove garlic, minced

Kosher salt and freshly ground black pepper

Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the chile in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.

In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.

Adjust amount of jalapeno or other spicy pepper to taste, or you can use a green bell pepper and adjust heat with your prefered hot sauce.

Celery and Cucumber Salad

2-3 celery stalks, thinly sliced crosswise (these are petite celery but very big in flavor)

2 cucumbers, peeled, seeded, and thinly sliced crosswise 

1 bunch coarsely chopped fresh flat-leaf parsley

1/3 cup coarsely chopped fresh mint (optional)

Juice and zest from one lemon

3 Tbsp extra-virgin olive oil

Salt and Pepper to taste

1 head of Lettuce, rough chopped and washed.

Toss the sliced celery, sliced cucumber, chopped parsley and mint together.

Combine lemon juice and zest with the olive oil, into a bowl and mix thoroughly.

Add dressing to the cucumber/celery mix and toss well.

Season to taste and serve over bed of chopped lettuce

Asian-Style Grilled Cucumber and Scallion Salad

1-2 Cucumbers

½ bunch Scallions

3 Tbsp. Rice Wine Vinegar

2 Tbsp. pickled Ginger sliced very thin

1 Tbsp. Sesame Oil

1 Tbsp. Sesame Seeds

½ tsp Sugar

1/4tsp dried Chili Flakes

1 Tbsp. Canola Oil

Pinch of Salt and Pepper

Cut Cucumbers in half lengthwise and toss with scallions in canola oil. Add a pinch of salt and grill over medium-high heat until you start to see some charring to occur. Then pull from the grill and slice thin crosswise. 

Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Mix thoroughly then toss in sliced cucumber and scallions, 2 tablespoons sliced pickled ginger, ¼ tsp Chili flakes and 1 tablespoon sesame seeds. Mix well and serve. You may want to chop up some of the crispy head lettuce to bulk up the salad and add a little more crunch.