We do! My contribution is Cucumber Lime Salsa.
Check at the bottom of this post for other recipes. We're putting together a blog party to help with the glut :-). Check back after 8/11/10 for more links.On to the salsa. I attended a party several years back and a variation of this recipe was served. I fell in love with the refreshing, light blend right away, and it is one of our favorite summer dishes. Sometimes we'll have it along with tomato salsa, guacamole, and some hummus and tortilla chips - and that's dinner.
1 or 2 Tbsp olive oil
1/4 cup finely chopped onion (I like spring onions, but Vidalia are great too)
1 lime - zest and juice
2 medium cucumbers
1/4 cup chopped cilantro (a smaller amount of flat parsley would probably work if you don't like cilantro)
a couple shakes of tabasco (optional)
crushed garlic (optional)
Add the chopped onion and cilantro to the oil. If using tabasco and/or garlic, mix that in too. Zest lime into the mix. I then cut the lime in half, and pierce each section with a knife to get out lots of juice. Add juice to oil blend.
Peel and core the cucumbers. Chop as finely as possible. I've tried a food processor, but that mushes it up too much for my taste. If you do that, drain it for a 10 -15 minutes.
Mix it all together well.I would say, "chill to blend flavors" and serve with chips, but it doesn't always make it into the fridge around here. We all love it, and it disappears quickly!We are considering dehydrating some cukes to try in dips, facial blends, and even soap later in the year. I'll let you know how that goes.
Becky already has some great cucumber coolers on her blog at
Maryanne has Creamy Cucumber salad on hers:
From Cindy Jones:
Janiece manages to do away with cucumbers AND tomatoes here:
Chilled cucumber soup from The Rosemary House:
Karen's cucumber dill sauce:
Beth's cucumber and watermelon salad: