My cucumber harvest for both Chinese cucumbers and Straight Eight cucumbers just started about two weeks ago. They haven't had a chance to get overripe yet as I've been snacking on them like apples in the fall, so I haven't tried the overripe recipe yet. (Please remind me next week if I've forgotten to post the other recipes--juggling finishing two larger projects and starting three smaller ones right now.)From Joy Larkcom's Oriental Vegetables: Cucumber SoupThis is a good way to use up over-ripe cucumbers.Peel cucumbers, remove seeds and cut into small pieces. Liquidize in a blender or food processor with seasoning, finely chopped onion to taste and just enough water to give the consistency you refer.Chill and serve in glass bowls, pouring over a trickle of single cream or a spoonful of creamy yoghurt. Add chopped parsley to garnish.PS. I'm not sure what single cream is--perhaps one of the British or gourmet or more experienced cooks could enlighten us?
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