VeggieBoards banner
1 - 4 of 4 Posts

0 Posts
Discussion Starter · #1 ·
Maybe it's because I love onions and scallions so much...this sounds like a YUMMY twist on traditional tomato Gazpacho! This is from this month's issue of O Magazine.

Cucumber and Onion Gazpacho with Grilled Fresh Garlic Chips


6 cucumbers, peeled and seeded

1/3 cup white wine vinegar

2 tablespoons sugar

1 small red onion, minced

1 small yellow onion, minced

1 bunch scallions, chopped fine

2 tablespoons finely chopped parsley

1/3 cup extra-virgin olive oil

2 small garlic cloves, peeled; 1 minced, 1 whole

2 teaspoon salt

1/2 teaspoon freshly ground pepper

8 slices country bread

Cut 4 cucumbers into large chunks. Puree in a food processor with vinegar, 3/4 cup water and sugar until smooth. Remove and place in a large bowl. Chop the remaining two cucumbers into 1/4-inch cubes and combine with puree. Add red and yellow onions, scallions, parsley, three tablespoons olive oil and minced garlic. Mix well and season with salt and pepper to taste. (Additional salt and pepper are usually required.) Chill at least one hour.

Rub whole garlic clove on each country bread slice. Brush with remaining olive oil. Grill or broil over medium-high heat until golden brown. Serve garlic crisps hot or at room temperature with chilled gazpacho.

0 Posts
Discussion Starter · #2 ·
A couple more - from the same O Magazine:

Spicy Red, Yellow and Green Bell Pepper Slaw

Fresh from the farm, the market, or your own backyard, bell peppers add a spicy twist to a traditional slaw.


2 tablespoons minced Anaheim chile pepper, or other mild to medium-hot chile pepper

1/4 cup red wine vinegar

1 tablespoon sugar

1 tablespoon extra-virgin olive oil

2 red bell peppers

1 yellow or orange bell pepper

1 green bell pepper

1/2 small red onion

Salt and freshly ground pepper

In a small bowl, combine chile pepper, vinegar and sugar; stir until sugar is dissolved. Add olive oil and set aside.

Core and remove seeds from bell peppers. Cut the peppers lengthwise into thin strips. Slice onion into thin strips. In a large bowl, toss together peppers and onions.

In a large skillet over medium-high heat, mix vinaigrette with one tablespoon water. Bring to a boil and add peppers and onion. Turn off heat, stir vegetables once or twice until coated, cover, and let stand 3 minutes. Season with salt and pepper to taste, and serve at room temperature or refrigerate and serve chilled.

Baby Greens with Heirloom Tomatoes, Manchego Cheese and Fresh Thyme Vinaigrette

vegans can hold the cheese of course.


1 tablespoon fresh thyme

1 tablespoon fresh lemon juice

3 tablespoon extra-virgin olive oil

1/2 teaspoon cracked black pepper


About 3 ounces baby arugula and red leaf lettuce, washed

4 heirloom tomatoes (various colors, if available), cut horizontally into 4 slices

1 cucumber, cut into 12 slices

1/2 cup freshly shaved or grated manchego cheese (or substitute 1/2 cup Parmesan)

Chill 4 salad plates in refrigerator.

In a small container with a tight-fitting lid, combine thyme, lemon juice, olive oil and pepper, and shake until blended. Add a pinch of salt; set aside.

In a large bowl, toss both types of greens with half the dressing. Divide them among chilled plates. Stack four tomato and three cucumber slices on top of greens. Drizzle with remaining half of dressing and scatter cheese.
1 - 4 of 4 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.