Locally Grown, Readers’ Choice: Cucumber/Tomato Duet
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- August
- 23
Having planted a potager this spring, Jeanne Geraci of Mt. Vernon wanted to play around with the abundance of goodies that has been growing.
What do you think of the recipe? Vote below. The reader favorite will win a cookbook.
Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.
The recipe, after the jump.
Tomato Stuffed With Cucumber Foam
l shallot, minced
2 tablespoons olive oil
1 medium cucumber, peeled, seeded, diced
½ cup vegetable stock
1 tablespoon butter
4-6 mint leaves
Salt, pepper to taste
2 ounces whole milk
3 ounces heavy cream
6 ripe plum tomatoes, or your favorites
In a small saucepan, sweat the shallot in oil about 5 minutes.
Add cucumber; sweat another 5 minutes.
Add broth, butter, mint leaves, 1 teaspoon salt, and ground black pepper; simmer 15 minutes until soft.
Pour mixture into food processor; blend until smooth. (Or use emulsion blender in saucepan).
Pass through sieve, eliminating any solids.
Add milk and cream.
Taste and correct seasonings.
Pour mixture into an iSi whip canister; charge with 2 chargers.
Use immediately or store in fridge until ready to use.
For tomatoes:
Slice off tops; reserve “hats†if desired.
Slice thin piece from bottom so tomato sits flat.
Gently scoop out insides, leaving enough side and bottom so filling won’t leak out.
Drizzle with oil and salt.
If tomatoes are not quite ripe, warm in 350 degree oven for 5 -10 minutes. (Plum tomatoes hold shape better).
Place tomatoes on serving plate, fill with foam and serve.
Gazpacho Filled Cucumber Cups
1 medium cucumber, peeled, seeded, diced
1 red bell pepper, seeded, diced
2-3 ripe tomatoes (3 if small)
1 shallot, diced
2 teaspoons Sriracha hot chili sauce
Scant 1/4 cup brown rice vinegar
½ cup garlic infused oil
1 teaspoon salt and black pepper
Nasturtium flowers and leaves (optional)
6 small cucumbers
Toss 1 medium cucumber, red pepper, tomato, shallot, Sriracha hot sauce, vinegar, oil, salt and pepper in glass or ceramic bowl. Add nasturtium leaves.
Chill 4 hours or up to one day.
Pour into food processor; blend until smooth.
Pass through sieve.
Taste and adjust seasonings.
Keep chilled until ready to use.
To asseumbel peel 6 small cucumbers in stripes. Cut off ends; cut to desired drinking size (3” is good)
gently scoop out seeds and some flesh, leaving enough sides and bottom so soup doesn’t leak.
Pour gazpacho into cucumber cups; top with flower; serve.
- You can add vodka, serving as a mini cocktail.
Serves 6 – 8
(11 votes, average: 4.36 out of 5)
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This entry was posted
on Saturday, August 23rd, 2008 at 4:54 pm by Liz Johnson.
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(4.21 out of 5)
