More Cucumber Recipes!

I couldn’t decide which recipe to post so I did them both! Use any cucumber variety for either recipe.

Chilled Cucumber Soup

2 large cucumbers, peeled (if using a slicing variety) and coarsely chopped (divided use)
1 - 1 1/2 cups veggie or chicken broth
1 1/2 cups plain yogurt
2 tablespoons sour cream
2 teaspoons dried dill
1/2 cup thinly sliced onion

Put one chopped cucumber in a blender. Add the broth, yogurt, sour cream and dill. Blend for 20 seconds. Pour the mixture into a serving bowl. Stir the remaining chopped cucumber and the green onions into the soup. Chill for 2 hours.  Makes 6 servings.

Japanese Cucumber Salad  

• 2 medium slicing cucumbers or 1 Armenian

• 1/4 cup rice vinegar

• 1 teaspoon sugar

• 1/4 teaspoon salt

• 2 tablespoons sesame seeds, toasted

• Peel cucumbers to leave alternating green stripes or use Armenian cucumbers and leave the skin on.. Slice the cucumbers

• Optional - 3 thinly sliced green- red onions

   in half lengthwise; scrape the seeds out with a spoon. Using a food

   processor or sharp knife, cut into very thin slices. Place in a double layer

   of paper towel and squeeze gently to remove any excess moisture.

   - Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve.

   Add the cucumbers, sesame seeds and red onions; toss well to combine.