My gardener friends have given mixed reviews of their gardens this season. The exceptional dryness changed things dramatically, with a general consensus that the potted tomatoes did better than in-ground plantings. RL did not stop by with any cucumbers this year. I missed them.
Receiving a large bag of cucumbers can keep you on your toes. Sure, you can eat them raw, slice them thin with onion into a summer-fresh vinegar dressing, or toss them in to a couscous with grilled chicken, garbanzo beans and feta cheese, seeded and chopped… the basics. Last year I made a point to find something new and came upon a recipe for a Cucumber Martini. Good Lord! It was made with gin which I normally avoid. (Forty years later, gin still reminds me of rubbing alcohol from my bi-weekly allergy shots.) This Cucumber Martini was the best use of gin ever. And what a labor of love; two cucumbers per drink. Peeled, seeded, chopped, through the food processor, then put through a sieve, capturing the very essence.
A few weeks ago I went to Black and Blue for the first time, across from Waldbaums. I was delighted to see a Cucumber Martini on the specialty drink menu and it was nearly as good as mine. What is it about one martini that makes the second seem like such a good idea? The food was surprisingly good. A simple, sensible menu, well executed. We ate outdoors, under the blue lights that magically minimize the street below. Next time I’m planning to eat inside; I always enjoy eating at a lively bar and this one was inviting.
My cucumber discovery this year (sadly with store-bought cucumbers) was a creamy, minted cucumber soup. It was one of the middle courses for a table of eight, put through the food processor with low fat yogurt, garlic, mint, etc. – then through the sieve. Served chilled, topped with diced radishes, cucumber bits and snipped mint. Oh, so refreshing on a hot night. Below is the exact recipe.
Minty Cucumber Soup
(serves 6)
7 Cucumbers, peeled, halved and seeded
1 clove garlic
2 cups chicken stock
3 cups plain low-fat yogurt
2 t salt
1 t white pepper
1 ¼ cups fresh mint leaves (reserve some for garnish)
1 t fresh lemon juice
3 radishes, diced for garnish
Cut 6 cucumbers into one inch pieces. Use the seventh to dice thin for garnish.
Combine the six cucumbers and the garlic in food processor. Add chicken stock, yogurt, salt, white pepper, ¾ cup of mint leaves and lemon juice. Process until smooth.
Pass the mixture through a sieve or fine strainer into a mixing bowl. Coarsely chop ¼ cup of mint leaves, fold into the soup. Chill for at least 3 hours.
Serve in individual bowls, garnish each with the chopped ¼ cup mint, diced radish and cucumber. Voila!
7 Cucumbers, peeled, halved and seeded
1 clove garlic
2 cups chicken stock
3 cups plain low-fat yogurt
2 t salt
1 t white pepper
1 ¼ cups fresh mint leaves (reserve some for garnish)
1 t fresh lemon juice
3 radishes, diced for garnish
Cut 6 cucumbers into one inch pieces. Use the seventh to dice thin for garnish.
Combine the six cucumbers and the garlic in food processor. Add chicken stock, yogurt, salt, white pepper, ¾ cup of mint leaves and lemon juice. Process until smooth.
Pass the mixture through a sieve or fine strainer into a mixing bowl. Coarsely chop ¼ cup of mint leaves, fold into the soup. Chill for at least 3 hours.
Serve in individual bowls, garnish each with the chopped ¼ cup mint, diced radish and cucumber. Voila!