CUCUMBER

COTTAGE CHEESE CUCUMBER SALAD

Dissolve 1 (85g) packet lime jello in 1 cup boiling water. Add 2 tablespoons lemon juice. Chill until partially set. Beat until light and fluffy. Fold 1 cup cream style cottage cheese and 1 cup very finely chopped cucumbers into jello. Pour into mould. Chill. Unmould by dipping into hot water for 10-20 seconds, then unmould onto inverted dish.

CUCUMBER AND TOMATO SOUP

In a large saucepan, take a little olive oil and heat to medium. Add 2 medium onions, diced and fry until translucent. Add 3 cloves garlic, minced, 1/4 cup chopped fresh mint and 1/4 cup chopped fresh basil and sauté for 1 minute whilst mixing. Now place 2kg ripe tomatoes, roughly diced, 2 large cucumbers, peeled and diced roughly, 1 tablespoon sugar and 1/2 glass verjuice into pan along with a little salt and pepper. Turn heat to a gentle simmer, stirring often, until tomato and cucumber has become very soft. This could take an hour or more. Water or vegetable stock can be added if pan becomes a little dry but if it is cooked very slowly, this should not be an issue. When tomato and cucumber have broken down to nearly a pulp, taste for seasoning, adjust and remove from heat. Pass through a wire strainer with the aid of the back of a spoon. When serving, cream or milk may be added according to taste. You can also add a small grating of Parmesan cheese and a sprinkle of parsley.