Looking for a refreshing way to use those garden cucumbers? Try these….
CHILLED CUCUMBER SOUP
INGREDIENTS:
•4 Large Cucumbers: peeled, lightly salted, left to purge for 30 min, drain excess water
•1/2 Large White Onion •1 Qt. Non-Fat Plain Yogurt
•4 Garlic Cloves
•Handful of Fresh Mint
•1/2 Cup Extra Virgin Olive Oil
•Juice of 3 Whole Lemons
•1/2 Cup Buttermilk
•Salt & Pepper to Taste
DIRECTIONS:
•Blend together in a blender: Cucumbers, Onion, Garlic Cloves •Place blended items in large mixing bowl •Mix in Yogurt, Olive Oil, Lemon Juice, Buttermilk •Salt & Pepper to Taste •Chill for 30 min, serve cold Makes 1 Gallon Keep Refrigerated Holds up to 4 days
ROSEMARY CUCUMBER AND TEA INFUSED GIN AND TONIC
*Make a simple syrup rosemary hot tea (equal weight sugar and hot water with a tea bag and sprig of Rosemary) and set aside to cool.
-Muddle 4 slices (diced) cucumber in bottom of glass and then add ice.
-Add 2 oz gin (Hendricks works best with Rosemary) , 1oz of the previously made simple syrup and 4 oz Tonic
-Pour into another glass and then back to the original glass to mix.
*Garnish with a cucumber slice*