-2 English cucumbers
-5 T. extra-virgin olive oil
-2 T. champagne vinegar
-1 jalapeño pepper, seeded and finely chopped
-Kosher salt and freshly ground black pepper, to taste
-1 pint mixed sungold and red cherry tomatoes
-Pinch of hot red pepper flakes
Cut a 3-inch section of cucumber, unpeeled, into ¼-inch
dice and set aside. Peel and seed the remaining
cucumbers, cut into chunks, and place in a food processor.
Pulse the cucumbers until they are liquefied but still retain
some chunkiness (you may need to work in batches).
Remove to a large bowl and stir in 4 tablespoons of the
olive oil, the vinegar, jalapeno, and salt and pepper.
Set the gazpacho aside.
In a 12- to 14-inch sauté pan, heat the remaining table-
spoon of olive oil over high heat until just smoking. Add
the tomatoes to the hot pan and toss gently until they are
heated through and just beginning to burst.
Divide the gazpacho evenly among four bowls. Scatter a
few tomatoes and the diced cucumbers, sprinkle with red
pepper flakes, and serve immediately. Enjoy!
1 lg. cucumber, peeled and thinly sliced
1 sm. red onion, thinly sliced
2 c. cherry tomatoes, cut into halves
½ c. minced parsley
2 T. red wine vinegar
¼ c. extra virgin olive oil
1 t. honey
½ t. dry mustard
½ c. fresh chopped dill
¼ t. salt
½ t. black pepper
Place the cucumbers, onions, tomatoes, and parsley in a large salad bowl.
In a small bowl whisk together the vinegar, olive oil, honey, mustard, dill, salt and pepper.
Pour the dressing over the vegetables and toss well. Can be served at room temperature or chilled for
several hours. Enjoy!
Adapted from blog follower MegaNice9 at
vegetarianunderground.com… Read the rest