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.

Savory Tropical Salad

Ripe mangoes and tomatoes give this dish a mouthwatering combination of sweet, tart and savory flavors. Topping with guacamole on hand adds creaminess that leaves me licking the bowl.

Ingredients:

4 zucchinis
2 tomatoes (green and red)
2 carrots
1 mango
2 plantains
1 lime
Salsa
Guacamole
Salt to taste

Directions:

Turn oven onto broil.
Oil large baking sheet with coconut oil.
Peel and thinly slice plantains into long strips.
Place flat on baking sheet and broil for 5 minutes.
Take out, flip and broil for 5 more minutes.
Next dice zucchini, tomatoes and mango and add those to a large bowl.
Shred carrots and add those to the bowl.
Next juice lime over vegetables and mix well.
Once plantains have cooled chop those into 1⁄2 inch slices and put those in the salad.
Mix well and serve with a big scoop of salsa and guacamole.

Makes 4 servings
Takes 20 minutes