WARM CUCUMBER RECIPES RECIPES

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WARM CUCUMBER SALAD RECIPE - FOOD.COM



Warm Cucumber Salad Recipe - Food.com image

Cucumber is really nice warm and this makes a fresh salad that is a good side dish--especially with fish, lax, or chicken. Perfect for those summer barbecues. I always sprinkle a bit more mustard seeds when I think it's enough!

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2-4 serving(s)

Number Of Ingredients 4

1 large cucumber
1 -2 tablespoon yellow mustard seeds
1 small red onion
flat-leaf Italian parsley

Steps:

  • Peel the cucumber lengthwise, scoop out the seeds with a spoon and cut into pieces.
  • Put in a colander and sprinkle with a little salt, to draw out water.
  • Put some oil/butter in a medium hot pan cover the bottom with mustard seeds and wait for them to pop; meanwhile chop the onion finely and the parsley roughly.
  • Pour excess water off the cucumber pieces and put them in the pan; stir around just so they get warm--a couple of minutes.
  • Sprinkle with onion and parsley, give it a stir and serve.

Nutrition Facts : Calories 63.5, FatContent 1.8, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 4.3, CarbohydrateContent 11, FiberContent 2.1, SugarContent 4.4, ProteinContent 2.7

WARM CUCUMBER SOUP WITH CHEESE TOASTS | RACHAEL RAY IN SEASON



Warm Cucumber Soup with Cheese Toasts | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 12

3 tablespoons EVOO, plus more for brushing
1 yellow onion, chopped
2 large cloves garlic–1 finely chopped and 1 halved
3 cucumbers–peeled, halved, seeded and chopped
1 tablespoon fresh lemon juice
2 cups chicken or vegetable broth
½ cup drained cannellini beans
2 tablespoons chopped mint
Salt and pepper
? of a 12-oz. baguette, quartered, then split
½ cup finely grated Parmesan
½ cup chopped tomato

Steps:

  • In a medium pot, heat 1 tbsp. EVOO over medium-high. Add the onion and chopped garlic and cook 2 minutes, stirring. Add the cucumber and lemon juice and cook until golden. Stir in broth, beans and 1 tbsp. mint. Remove from heat and let cool.
  • Preheat the broiler. in a blender, puree soup until smooth. With the blender running, slowly pour in 2 tbsp. EVOO. Return to pot. Season and heat over low.
  • Place the baguette on a foil-lined baking sheet, cut sides up. Brush with EVOO. Broil to toast. Rub the bread with the cut sides of the halved garlic clove, sprinkle with cheese and broil to melt. Top the soup with the tomato and remaining mint. Serve with the cheese toasts.

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