cucumber recipes needed ASAP?

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.

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.

Make Bread and Butter Pickles, Summer Salad, Fried Cucumbers

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.

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!!!!!!!!!!!!!

Melon-Cucumber SmoothieNote: This recipe is especially for pregnant and breastfeeding women, but it can be a nutritious part of almost anyone's diet. Pregnant and breastfeeding women need to consume extra calories and eat a variety of nutritious foods to contribute to their baby's growth and development.

Prep time: 10 minutes

Ingredients:

1½ c. watermelon, 1" cubes

1½ c. cantaloupe, 1" cubes

½ c. chopped cucumber (peeled and seeded, ½" dice)

1 c. nonfat vanilla yogurt

2 c. ice cubes

fresh lime

Directions:

Combine all ingredients in a blender and blend until smooth.

Pour into glasses and garnish with a squeeze of fresh lime juice.

Makes: 2 16-oz. servings

Serving size: 16 oz.

Nutritional analysis (per serving):

173 calories

7 g protein

0.5 g fat

35 g carbohydrate

2 g fiber

3 mg cholesterol

109 mg sodium

213 mg calcium

1 mg iron

34 mcg folic acid

Nutritional analysis may vary depending on ingredient brands used.

Tomato-Cucumber Smoothie

This smooth is rich in antioxidants and is sure to quench your thirst on a hot summer day. For an extra special smoothie pluck a tomato and/or cucumber from your own garden.

Ingredients

1 med. ripe but firm tomato, cut into chunks

1 1/2 C. tomato juice, well chilled

1 C. cucumber (peeled, seeded and cut into chunks)

1 sm. clove garlic, finely chopped

1 tsp. jalapeno pepper, seeded and finely chopped (or to taste)

1/4 tsp. ground cumin, or to taste

2 Tbs. fresh lime juice

4 ice cubes

Garnish ideas:

lime wedges

cherry tomatoes

cucumber spears

Directions

Combine tomatoes, tomato juice, cucumber, garlic, jalapeno, cumin, lime juice and ice cubes in the jar of a blender. Process until mixture is pureed and smooth.

Divide mixture between 2 tall tumblers. If desired, garnish tumblers with lime wedges, cherry tomatoes and/or cucumber spears.

Mom's cucumber salad:

Slice cucumber and red onion as thin as possible

Drench in vinegar and leave for a couple hours

Drain vinegar and mix in sour cream, salt and pepper to taste

I also like to eat them sliced plain with olive oil, vinegar, S&P

Dice and use in lime jello per added fruit directions

Make a waldorf salad but replace apple with cucmber

Cucmber soup http://allrecipes.com/Search/Recipes.aspx?WithTerm...

Tzatki sauce http://allrecipes.com/Recipe/Tzatziki-Sauce/Detail...

Peel and slice them, Roll in flour and fry in butter till they are a golden color and crisp! So good !!

TOMATO-CUCUMBER RELISH

Yield: 4 Servings

1/2 Cucumber peeled, seeded and

Diced

2 Plum tomatoes, seeded and

Diced

1 Jar (4 oz) pimientos, diced

1/4 c Chopped scallions

1/4 c Snipped fresh parsley

1/4 c Cider vinegar

2 tb Honey

In a small bowl, combine the cucumbers, tomatoes, pimientos,

scallions and parsley.

In a microwavable cup, mix the vinegar and honey. Microwave on HIGH

for 20 seconds. Pour over vegetables.

Creamed Cucumber Slices

2 large cucumbers, sliced thin

1 medium onion, sliced thin

Dressing

4 tablespoons cider vinegar

2 rounded tablespoons sour cream

1 1/2 tablespoons granulated sugar

Pepper to taste

Place cucumber slices in bowl, salt generously. Set in the refrigerator. Remove from refrigerator after 1 hour and drain off the salted water. Squeeze the cucumber slices to drain additional water. (The salting is optional. It is done to remove some of the moisture from the cucumber so as to prevent thinning of the cream dressing. Whether or not to do it depends on the moisture content of the cucumbers being used. When in doubt, salt.)

Mix together the cucumbers and onions. Combine the vinegar, sour cream, sugar and pepper, making sure that the sugar is dissolved. Pour dressing over the cucumbers and return to refrigerator for several hours.

Will keep in refrigerator for up to 1 week, although the dressing will become thin as cucumbers lose their moisture

Sweet-Sour Cucumbers with Onions

2 cups thinly sliced, pared cucumbers

1/2 teaspoon salt

1 cup thinly sliced onions

1/4 cup vinegar

1 tablespoon water

1 tablespoon granulated sugar

1/2 teaspoon dillweed

1/4 teaspoon cracked black pepper

Dash of ground red pepper

Place cucumber slices in a bowl. Sprinkle with salt and cover with cold water. Refrigerate 30 minutes; drain well.

CREAMY CUCUMBER SALAD

Yield: 4 Servings

2 lg Cucumbers, chilled

1/2 sm Yellow onion

SOUR CREAM DRESSING:

1/2 c Sour cream

1 ts Dill weed

1 tb Cider vinegar

1 ts Sugar

1/2 ts Salt

1/4 ts White pepper

To make the dressing, in a large bowl, combine sour cream, dill,

vinegar, sugar, salt, and pepper until well mixed. Refrigerate until

the salad is ready to serve.

Peel cucumbers, cut them in half lengthwise, and remove seeds; cut

them crosswise into thin slices. Thinly slice onion. Fold the

cucumber and onion into the dressing. Spoon the salad into a serving

dish, and serve immediately.

Preparation time: 15 minutes

Chilled Spaghetti Salad

1 pound thin spaghetti, broken into 3-inch pieces

2 cucumbers

1 green bell pepper

2 medium tomatoes

2 medium onions

1 small bottle Italian dressing

1/2 (2 ounce) bottle McCormick's Salad Supreme Seasoning

Cook and drain spaghetti; set aside. Peel cucumbers; remove seeds and cut into small pieces. Cut green pepper, tomatoes and onions into small pieces. Mix all ingredients with the spaghetti including seasoning. Pour Italian dressing over all. Let marinate overnight

Hi there,

Here's a good link with tons of cucumber recipes !

http://www.lpl.arizona.edu/~bcohen/cucumbers/recip...

Enjoy ! (-:

haha, i can't compete with all of these recipes, but if u still have some leftover...u could always slice them and add lemon and hot sauce. tastes so good!