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cucumber recipes

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Greek Salad

1 head romaine lettuce, torn into bite-sized pieces

3 tomatoes, cut up

1 onion, thinly sliced

1 green pepper seeded and chopped (optional)

1 cucumber, peeled and sliced

1 cup black olives, preferably greek

1/2 lb feta cheese, sliced or cut into chunks

2 oz anchovies, drained (opt)

Dressing ----

1/4 cup olive oil

2 Tbsp vinegar

Generous pinch of oregano

Salt and pepper to taste

Chill all vegetables, olives, cheese and anchovies. Combine dressing ingredients. When ready to serve, toss all vegetables and olives. Top with feta and, if desired, anchovies. Serve with dressing.


1-1/2 cups med bulghur wheat

2 cups water or chicken broth

1 cup parsley, minced, leaves only

2 ripe tomatoes, seeded and finely diced

1/4 cup drained cucumbers

4 scallions, thinly sliced

1/4 cup chopped fresh mint leaves

1/3-1/2 cup fresh lemon juice

1/4 cup olive oil

Salt & black pepper to taste

Put bulghur in small mixing bowl with water or broth, let stand at least 30 mins while you prepare other ingredients. Drain any excess liquid from wheat and put in large mixing bowl; toss with remaining ingredients until well mixed; adjust seasoning.


1 qt plain yogurt

4 cloves garlic (2 for milder)

1 med cucumber grated fine

1/2 tsp dill weed

2 Tbsp high quality olive oil

Salt to taste

Cracked fresh pepper to taste

Drain yogurt un-refrigerated overnight in cheese cloth hanging over a bowl. Likewise finely grate cucumber and drain overnight. Mix all ingredients together the next day and refrigerate overnight.

Fiery Thai Salsa

3 cups cucumbers, seeded, peeled, chopped

1 cup green onion, chopped

3/4 cup radishes, chopped

1/4 cup fresh mint, chopped

3 Tbsp fresh ginger, peeled, minced

3 Tbsp fresh lime juice

2 Tbsp sugar

1 Tbsp garlic, minced

1 1/2 tsp sesame chili oil

Combine all ingredients in large bowl, season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving cold.

Moroccan Grain Salad with Fresh Mint

3 cup bulgur wheat or couscous

3 Tbsp raisins

1 med cucumber, cut into a small dice

1 red onion, cut into small dice

3 Tbsp mint, chopped

3 Tbsp parsley, chopped

1/2 cup lemon juice

1 red pepper, cut into small dice

1/4 cup olive oil

1/2 Tbsp turmeric

2 1/2 cup water

Bring 2 1/2 cups of water to a boil, add turmeric salt and pepper to taste. Pour over grains, cover tightly with foil, and let sit for 20 mins. Grain should be slightly al dente. Remove foil and allow grains to cool, when cool, add raisins, vegetables, herbs, lemon juice and olive oil. Mix well, add more salt and pepper if necessary.

Carrot-Cucumber Acar with Fried Garlic

from cookbook, Salsas, Sambals, Chutneys & Chowchows, by Chris Schlesinger and John Willoughby.

Acar, they explain, is the name for various Indonesian mixtures of vegetables, vinegar and spices,

which serve as condiments, pickles or salads. In this recipe, take care not to let the garlic burn or it will

turn bitter.

¼ cup virgin olive oil

10 cloves garlic, thinly sliced

1 T minced fresh ginger

1 tsp each ground coriander, ground cumin, ground white pepper, ground nutmeg, and curry powder

1 cup white vinegar

½ cup brown sugar

1 cup small-diced carrots

2 smallish unpeeled cucumbers, cut in half lengthwise, then in thin disks

1 red bell pepper, very thinly sliced

salt to taste

¼ cup chopped fresh cilantro

Sauté the garlic in olive oil over medium heat, stirring frequently for 6 to 7 minutes, until garlic turns light brown

Add the ginger and spices and cook for 2 more minutes, stirring to prevent burning

Add vinegar and sugar and cook 3 more minutes, stirring occasionally

Add the carrots, cucumber, and bell pepper slices, remove from the heat, and stir well

Season with salt to taste, then add the cilantro

Allow to come to room temperature, then refrigerate

This acar will keep, covered and refrigerated, 4 to 5 days

Tomato-Cucumber Relish with Lemon and Seeds

1 baseball-sized tomato, diced small

1 unpeeled cucumber, seeds in, diced small

1 small red onion, diced small

1 tsp minced red or green chile pepper of your choice

¾ cup lemon juice (about 3 lemons)

1 T sugar

1 tsp each crushed cumin seeds, crushed coriander seeds, black mustard seeds

(you may substitute yellow mustard seeds)

Salt and freshly cracked black pepper to taste.

In a large bowl, combine all the ingredients and mix well.

This relish will keep, covered and refrigerated, about 4 days.

North African Cucumber-Tomato Salad

2 cucumbers

salt for sprinkling

6 tomatoes

4 green onions with tops, finely chopped

2 radishes, finely diced

½ red bell pepper, seeded, deribbed, and finely diced

15 fresh flat-leaf parsley sprigs, minced

2 T minced fresh mint

or 1 tsp Tabil or 1 tsp finely diced preserved lemon rind or zest of 1 lemon

1 T fresh lemon juice

2 T olive oil

Freshly ground black pepper to taste

12 Kalamata or nicoise olives for garnish

In a serving bowl, combine the cucumber, tomatoes, onions, Tabil or mint or preserved lemon, olive oil, lemon juice, salt and pepper.

Cucumber-Mustard Dill Sauce

This recipe is from The Cuisine of California, the book by Diane Rossen Worthington first published in

1983, that is considered the leading classic on the cuisine that came to be known as Californian. She

calls this cucumber sauce "extraordinary" and says it goes well with fish or artichokes or as a dip for

raw vegetables.

½ cup sour cream

½ cup mayonnaise

2 tsp Dijon mustard

1 T finely chopped fresh dill, or 1 tsp dried dill

1 T finely chopped fresh parsley

¼ cup peeled, coarsely chopped cucumber

½ tsp salt

Pinch of finely ground white pepper

Combine all ingredients in a medium bowl and stir until well blended. Taste for seasoning. Refrigerate until ready to serve.

Serve cold. May be kept up to 2 days in refrigerator.

Spicy Frozen Cucumbers

The Big Book of Preserving the Harvest, by Carol Costenbader

4 cups sliced pickling cucumbers, 3-4 inches long (about 12-14)

2 large onions

1 tablespoon salt

1 cup sugar

½ cup cider vinegar

½ teaspoon ground turmeric

1 tablespoon whole white mustard seeds

1. Wash and thinly slice the cucumbers, unpeeled. Peel the onions and slice thin. Combine the cucumbers, onions, and salt in a glass or ceramic bowl. Let them stand 2-4 hours to extract the moisture.

2. Rinse and drain the vegetables well, blotting them with paper towels to absorb all the moisture.

3. Combine the remaining ingredients and mix well until the sugar dissolves completely, about 10 minutes.

4. Pour the cucumber mixture into clean freezer containers, leaving 1 inch of headspace for expansion. Cap and seal. These will keep up to 1 year in the freezer.

5. To use, thaw about 4 hours in the refrigerator. Serve chilled.

Spicy Cucumber Salad Recipe with Thai Basil and Sesame Seeds

3 medium cucumbers

1 T salt, for salting cucumbers to remove water (Kosher salt is best for this)

1 T toasted sesame seeds


1 T soy sauce

3 T rice vinegar

1 T Thai Chili Garlic Paste

1/2 tsp. minced garlic

1-2 T sugar

3 T Asian sesame oil

1 T finely chopped Thai Basil

Peel cucumbers and cut in half lengthwise. Scrape out seeds with a sharp spoon, then cut cucumbers in to 1/4 inch slices. Put cucumbers and salt in a colander and let drain for at least 30 minutes While cucumbers drain, wisk together soy sauce, rice vinegar, Thai Chili Garlic Paste, garlic, sweetener of your choice, and sesame oil. Stir in chopped basil. Let dressing ingredients hang out at room temperature so flavors will blend.

After 30 minutes, or when desired amount of water has been released, wipe cucumbers with paper towels and place in plastic bowl. (The goal is to remove water as well as most of the salt.) Stir in dressing, enough to coat cucumbers. You probably won't need all the dressing; save for another salad. Toast sesame seeds for about 30 seconds in dry pan over very hot heat, then sprinkle over salad.

Serve immediately.

Yellow Gazpacho with Sourdough Croutons

Crunchy sourdough croutons, cucumbers, peppers, and cherry tomatoes make a lively garnish for this flavorful soup. If you can’t find yellow tomatoes, use red ones for an equally delicious version.

3-1/2 lb. ripe yellow tomatoes, peeled, seeded, and chopped

1 yellow bell pepper, cored, seeded, and coarsely chopped

1 red onion, coarsely chopped

1 cucumber, peeled, seeded, and chopped

1/4 cup white-wine vinegar

3 large cloves garlic, finely chopped

3 Tbs. extra-virgin olive oil

1 slice stale bread (crust removed), soaked in water and squeezed dry

Salt and freshly ground black pepper

For the garnish

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

3 cloves garlic, crushed

6 slices sourdough bread (crusts removed), torn into 3/4-inch pieces

1/4 cup diced green bell pepper

1/4 cup peeled, seeded, and chopped cucumber

1-1/2 cups cherry tomatoes, quartered (use a mix of colors)

1/4 cup diced red onion

In a bowl, mix the tomatoes, yellow pepper, onion, cucumber, vinegar, garlic, olive oil, and bread. In a blender, purée the mixture in batches at high speed until very smooth, about 3 min. Pass through a coarse strainer. Stir in 2-1/2 tsp. salt and 1/2 tsp. pepper. Refrigerate until well chilled, at least 1 hour. Taste and add more salt and pepper if needed.

To make the garnish:

Heat the oven to 375°F. In a small saucepan, melt the butter in the oil over medium-high heat. Add the crushed garlic and cook, stirring occasionally, until the garlic is a light golden color, about 1 min. Discard the garlic. Spread the torn pieces of bread in a single layer on a baking sheet, drizzle with the butter and oil mixture and toss well. Bake, tossing the bread cubes occasionally, until golden, 10 to 12 min.

To serve:

Ladle the chilled soup into serving bowls and garnish with the toasted bread, green pepper, cucumber, tomatoes, and red onion.

Andalusian Gazpacho

Strain this soup so it’s absolutely smooth; if you’d rather not strain it, purée it more coarsely so the soup is chunky and tiny fibers aren’t an issue. This recipe was adapted from Carmen Perujo, a home cook from Seville, who says that gazpacho used to be served as the penultimate course of the midday meal, “just before the fruit, which was always our dessert.” Nowadays, it’s often served as an appetizer.

2 cloves garlic, sliced

1 large green bell pepper, seeded and coarsely chopped (to yield 2 cups)

1-1/2 lb. very red, ripe tomatoes (about 4 large), cut into large pieces

3-inch-long piece of baguette

1/2 cup good-quality extra-virgin olive oil

2 Tbs. sherry vinegar or red-wine vinegar; more to taste

2 tsp. coarse salt; more to taste

Freshly ground black pepper (optional)

1 cup peeled, diced cucumber, for garnish

1 cup diced onion, for garnish (optional)

Yields 4 cups.

Put the garlic, green pepper, tomatoes, bread, olive oil, vinegar, and salt in a food processor. Pulse until the ingredients begin to purée; continue processing until the mixture is as fine purée as possible, 3 to 5 min. Pass the soup through a large fine sieve set over a large bowl, pressing until only solids remain in the sieve; discard the solids. Stir in 1/4 to 1/2 cup water, or enough to give the soup the consistency of a thin milkshake. If you want a thicker soup, add less water, or none at all. Add more salt or vinegar to taste. Cover and refrigerate until well chilled (or serve it immediately with a few ice cubes in each bowl).

Ladle the gazpacho into chilled bowls or cups. Grind fresh pepper on top, if you want, and pass bowls of diced cucumber and onion, if using, so people can garnish their own.

Roasted Red Pepper & Tomato Gazpacho

3 large red bell peppers, halved lengthwise and seeded

2 lb. ripe tomatoes (about 6 medium), peeled (optional), seeded, and chopped (to yield about 3 cups)

2 cloves garlic, finely chopped

1/3 cup good-quality extra-virgin olive oil; more as needed

1/4 cup fresh lemon juice (from 1 to 2 lemons); more to taste

4 scallions (white and green parts), finely chopped

1 cup peeled, seeded, very finely diced cucumber (from 1 small)

1/2 cup chopped mixed herbs, such as basil, chervil, parsley, thyme, marjoram, and tarragon

Kosher salt and freshly ground black pepper

1/4 cup crumbled goat cheese (optional) or 1/3 cup cooked tiny shrimp or larger shrimp cut into bite-

size pieces (optional)

Roast the peppers:

Set the broiler rack on the top rung and heat the broiler. Lightly oil a broiling pan. Set the pepper halves on the pan, cut side down, and flatten them with your palm. Broil until the skins blister and blacken, 10 to 15 min. Seal the peppers in a paper bag (or put them in a large bowl and cover it) so the peppers steam and the skins loosen.

When the peppers are cool enough to handle, peel away the blackened skin and discard it. (It helps to rinse your hands occasionally as you do this, but don’t rinse the peppers or you’ll dilute their flavor.)

Make the gazpacho:

Put the peppers and tomatoes in a food processor and pulse to chop them finely (or use a knife). Put them into a large bowl and stir in the garlic. Gradually stir in the olive oil to incorporate it. Add the lemon juice, scallions, cucumber, and all but 2 tsp. of the herbs (reserve these for the shrimp or goat cheese; if you’re not adding either of these garnishes, mix in all the herbs now). Taste, season the soup well with salt and pepper, taste again, and add more drops of olive oil or lemon juice, if you like. Cover and chill.

If using the goat cheese, put it in a bowl and sprinkle generously with olive oil, the reserved fresh herbs, and pepper to taste; toss gently with a rubber spatula. If using the shrimp, put it in a bowl, moisten with olive oil, and add the reserved fresh herbs and salt and pepper to taste; toss with a rubber spatula.

Taste the gazpacho again and adjust the seasonings if necessary. Serve in chilled soup bowls, garnished with either the goat cheese or shrimp, if using, or just a little spoonful of olive oil floating on top.

Cucumber-Yogurt Soup with Avocado

This gorgeous, no-cook soup is quickly made in the food processor. Chill it for at least 3 hours before serving. As the soup chills, the flavors meld and the texture becomes smoother.

1 large (8-oz.) white onion (preferably sweet), peeled and quartered

1 lb. cucumbers, peeled, seeded, and cut into big chunks

1 medium-size ripe avocado

1-1/2 cups plain yogurt (preferably whole-milk)

3 Tbs. extra-virgin olive oil

1 to 2 cloves garlic, minced

3/4 tsp. ground cumin (preferably toasted and freshly ground)

1 tsp. kosher salt; more to taste

1/3 cup loosely packed fresh basil leaves

2 Tbs. fresh mint leaves

2 to 3 Tbs. fresh lemon juice

Freshly ground black pepper

yields 6 cups

Put the onion chunks in the food processor; pulse to chop finely. Scoop into a sieve, rinse under cold water, and set aside to drain. Put the cucumber chunks in the food processor; pulse to chop finely. Add the drained onion and pulse to combine. Set aside 3/4 cup of the cucumber-onion mix to stir into the soup at the end. Cut the avocado in half and remove the pit. Scoop out the pulp and drop it into the food processor with the remaining cucumber-onion mixture. Add the yogurt, olive oil, garlic, cumin, and salt. Purée until fairly smooth. Using a sharp knife, slice the basil and mint leaves into shreds and then stir them into the soup along with the lemon juice, 1 cup cold water, and the reserved cucumber-onion mixture. Season to taste with salt and pepper. Cover and chill for several hours. Before serving, check for consistency, gradually adding another 1/2 to 1 cup cold water to thin the soup if necessary. Add more lemon juice and salt if needed and serve.

CB’s Cucumber Wasabi Soup

Chris, of Chris and Skip, is half of one of my favorite market shopping couples.  He’s a natural foodie and has started posting some of his favorite recipes here.  He’s famous for this recipe, that’s all I’m saying...

  1. BulletGreek Salad

  2. BulletTabbouleh

  3. BulletTadziki

  4. BulletFiery Thai Salsa

  5. BulletMoroccan Grain Salad with Fresh Mint

  6. BulletCarrot-Cucumber Acar with Fried Garlic

  7. BulletTomato-Cucumber Relish with Lemon and Seeds

  8. BulletNorth African Cucumber-Tomato Salad

  9. BulletCucumber-Mustard Dill Sauce

  10. BulletSpicy Frozen Cucumbers

  11. BulletSpicy Cucumber Salad Recipe with Thai Basil and Sesame Seeds

  12. BulletYellow Gazpacho with Sourdough Croutons

  13. BulletAndalusian Gazpacho

  14. BulletRoasted Red Pepper & Tomato Gazpacho

  15. BulletCucumber-Yogurt Soup with Avocado

  16. BulletCB’s Cucumber Wasabi Soup

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Ten Mile Farm    About Us     CSA     Contact & Links    Employment   Internship     Photos      Recipes