cucumber recipes needed ASAP?

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Tangy Asian Cucumber Salad Recipe

Ingredients:
3 medium cucumbers (about 1 1/2 pounds)
1/2 cup rice vinegar (not seasoned rice vinegar)
1 teaspoon sugar
1 tablespoon toasted sesame seeds

Preparation:

Peel cucumbers, leaving thin strips of peel for a decorative effect, if desired. Slice cucumber thinly with a mandoline or a knife, about 1/8 to 1/4 inches thick. Place in a serving bowl.

In a small bowl, whisk together rice vinegar and sugar until sugar dissolves. Drizzle vinegar over cucumber slices, tossing to combine. Sprinkle with sesame seeds, and toss again to distribute sesame seeds. Serve chilled.

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Gazpacho Soup Recipe

Ingredients:
1/2 pound tomatoes (about 2 or 3 medium), divided use
1 cup chopped sweet onions, divided use
1 medium cucumber, peeled and chopped, divided use
1 medium bell pepper, seeds removed, divided use
5 ounces roasted, peeled red peppers (jarred is fine), divided use
1 (14-ounce) can tomato juice
1 clove garlic
2 teaspoons olive oil
2 or 3 slices of bread, cubed
1 Tablespoon balsamic vinegar
1 teaspoon hot sauce, or to taste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons chopped chives

Preparation:
Place half of each of the tomatoes, sweet onions, cucumber, bell pepper, and roasted red peppers into a food processor or heavy-duty blender. Add 1 cup of the tomato juice and puree until smooth.

Pour puree into a large mixing bowl and mix in the remaining tomato juice. Cover and chill for at least 2 hours. Place serving bowls in the refrigerator to chill.

Rub the clove of garlic around the interior of a large skillet. Heat over medium heat until hot but not smoking, then add the bread crumbs and saute until golden brown. Set bread cubes aside.

Chop remaining vegetables to a uniform 1/4-inch dice. Place in a small mixing bowl along with balsamic vinegar, hot sauce, salt, and pepper. Toss to combine. Let marinate at room temperature up to 1 hour, then mix into the refrigerated puree.

To serve, ladle gazpacho soup into chilled bowls and garnish with chopped chives and toasted bread cubes.

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You could make cucumber sorbet from the Inn at Little Washington - I've eaten there - it's one of the best restaurants in the U.S.

Cucumber Sorbet With Cucumber Salsa
The Washington Post, May 9, 2007
Cuisine: American
Course: intermezzo
Summary:

This tantalizing cucumber sorbet is popular at the Inn at Little Washington, offering another dimension to the usual palate refresher.

You'll need an ice cream maker for this sorbet. it took about 35 minutes to make and needs a few hours' time in the freezer before serving.

Makes about 2 cups salsa and 1 1/2 quarts sorbet

Ingredients:

For the salsa
1/2 large, seedless, peeled English cucumber
1 1/2 tablespoons finely chopped dill
2 teaspoons finely minced jalapeño chili pepper
1 tablespoon finely minced red onion
2 tablespoons rice wine vinegar
Pinch salt
Pinch sugar
For the sorbet
2 1/2 large, unpeeled, seedless English cucumbers
2 large egg whites
3/4 cup light corn syrup
1/2 cup sugar
Freshly squeezed lemon juice (from 3 lemons)
1 teaspoon salt
1/4 cup finely chopped dill
2 tablespoons lemon-flavored vodka
Directions:

For the salsa: Combine the ingredients in a medium bowl. Refrigerate until ready to use.

For the sorbet: Puree the cucumbers (you should have about 4 cups). Strain through a fine-mesh strainer.

In a large bowl, whisk the egg whites until they are frothy.

Add the corn syrup, sugar, lemon juice, salt, dill and lemon-flavored vodka to the cucumber puree, then add the egg whites, stirring to mix well. Process in an ice cream machine according to the manufacturer's directions. Freeze for several hours. Serve the sorbet sprinkled with the cucumber salsa.
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Make Bread and Butter Pickles, Summer Salad, Fried Cucumbers...Show more

this easy cucumber salad recipe makes a nice accompaniment to any meal.
Ingredients:
3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash ground cayenne pepper
dash dried parsley flakes
1/8 teaspoon black pepper
dash dried leaf basil
Preparation:
Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator....Show more

I have a really easy one! Well, you cut up a cucumber into thin circle pieces, and then put them in a bowl. Then you get out some sour cream. You use about 2 spoonfuls of it in the bowl with the cucumbers. Then add a little salt and a little pepper. Mix it together an Wala!!!!!!!!!!!!!...Show more