Recipes
Gazpacho Soup
3 large cucumbers
2 pounds assorted diced vegetables
2 tablespoons salt
1-tablespoon pepper
2 tablespoons sugar
5-6 dashes Tabasco
1 tablespoon Worcestershire sauce
1-46 ounce can tomato juice or V-8
1\2 bunch cilantro - about 2 ounces
1 tablespoon cumin
Cut the cucumber lengthwise and scoop out seeds with the tip of a teaspoon. Then cut lengthwise into 1\4 inch strips. Stack the strips of ½ a cucumber and turn perpendicular to the knife and cut into ¼ inch dices. Repeat with rest of cucumbers. Make about 4 cups. Put all the chopped vegetables into a 2 gallon plastic bucket and mix with the 2 tablespoons salt, 1 tablespoons black pepper, 2 tablespoons sugar, Tabasco and 1 tablespoon Worcestershire sauce and let sit for 10 minutes. Pour one 46 ounce of tomato juice or V-8 into the vegetables and add the chopped cilantro and cumin and refrigerate for 1 hour. Taste and adjust seasonings as necessary. Serve in chilled bowls with sliced crusty baguette and garnish with cooked salad shrimp or avocado.
Pickled Zucchini Spears
2 large zucchini about 1 pound each
1 small red onion sliced thin about 1 cup
20 sage leaves
2 cups white vinegar
2 cups water
1 cup sugar
1 tablespoon kosher salt
1 tablespoon curry powder
1teaspoon mustard seeds
½ teaspoon red chili flakes
Cut the zucchini into 3 inch spears then place in a heat resistant glass or plastic container. Top with thinly sliced red onion and sage leaves. In a large pot combine the white vinegar, water, sugar, salt, curry powder, mustard seeds, and chili flakes and bring to a simmer on medium high heat. Carefully pour simmering liquid over zucchini and let sit for 20 minutes. Refrigerate overnight. These pickles will keep while refrigerated for up to three weeks.
Makes 2 quarts.
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