Thai-Style Cucumber Coconut Soup

My farm box overflows with cucumbers this time of year, and I love how this recipe combines them with Thai spices to make a savory soup that can be served warm or cool.

I first found this recipe on Suzie’s Farm.

Ingredients

1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled lemon cucumber (or any other cucumber)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, seeded, and coarsely chopped
4 scallions, thinly sliced
2 red Thai chiles (with seeds), thinly sliced (or other hot peppers)
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1 1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice

Directions

Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve warm with rice, if desired. Else, chill for 2 hours and serve cool.

Fresh Green Tomato Salsa

Green tomatoes arrive in my CSA box this week, and I love their rich tang. Blend them with alliums and cilantro in a food processor for a light and tasty salsa.

Ingredients

  • 3 green tomatoes
  • 1 spring onion (the bulb)
  • 2 cloves of garlic
  • 1⁄2 bunch of cilantro
  • 1/2-1 jalapeno

 

Directions

  1. Place all ingredients into a food processor and process until smooth.
  2. Adjust heat to your taste.
  3. Drain juice through strainer and serve.

Smoky Eggplant Chutney

Eggplants signal summer is in full swing, and the tomatoes won’t be long. Try this recipe for smoky, sweet eggplant chutney from the New York Times. It makes a great appetizer or garnish on roasted meat.

Ingredients

1 eggplant, cut lengthwise into 3/4-inch planks
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons vegetable oil
1/2 red onion, roughly chopped
3 tablespoons brown sugar
1/4 cup apple cider vinegar
1/3 cup chopped fresh cilantro

Directions

Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.

Thai Style Corn and Cucumber Salad

On warm summer days, this cooling vegetable salad makes a refreshing meal. You can make this salad with raw corn instead of toasting it, or skip the corn if it’s not in yet and substitute whatever is sweet and satisfying, perhaps soy beans or mung beans. You can also use summer squash instead of the cucumber. If the tomatoes aren’t in yet, use sweet peppers instead.

Ingredients

  • 2 large tomatoes
  • 2 ears of corn, kerneled
  • 1/2 pound green beans
  • 1 cucumber, sliced
  • 1/2 cup sliced onions
  • 1/2 cup peanuts (allergy: substitute chick peas)
  • 1 cup cilantro, thai basil and/or mint, chopped
  • 1 lime juiced
  • 1 teaspoon Thai fish sauce (vegan: substitute tamari or miso)
  • pinch cayenne pepper or chili flakes

Directions

Dice 2 large tomatoes. Put the tomatoes and their juices in a bowl and sprinkle with salt.

Slice onion paper thin to make 1/2 C. Place in a bowl and toss with the juice of 1 lime and 1 t. Thai fish sauce. Sprinkle with a pinch of cayenne pepper.

Cut the kernels off 2 ears of corn. Heat a cast iron skillet, add 1/2 t. canola oil, and cook the corn until it is lightly browned.

Boil water and salt it lightly. Trim 1/2 lb. of green beans and cut into 2 inch pieces. Drop into the water and cook for 2-3 minutes, then drain and rinse with cold water. Allow to dry.

Thinly slice 1 cucumber on an angle. Try to make the slices as long as possible. Cut the slices in half widthwise.

Toss all the vegetables with the tomatoes. Allow to sit for at least 10 minutes, tossing again.

Toast 1/2 C. or more of peanuts. Chop fresh cilantro, basil or mint to make 1 C. Just before serving, toss both with the salad. Taste and add more fish sauce or lime juice to taste.