Upon the recommendation of a friend, Tom planted a new variety of cucumber in his garden this year - Suyo Long. These heirloom Asian seed can be purchased from Fedco Seeds or Baker Creek Heirloom Seed. Definitely a find! Each plant yields an abundance of mild, burpless, scrumptious, crunchy cukes. The length of some of the cucumbers are up to 15", with curly twisted tops. The green rippled skin is remarkably thin and tender so there is no need to peel them.
Tom was eager to try them in gazpacho so he quickly whipped up this batch last night, similar to what I have made and posted before as my Easiest Ever Gazpacho. His differed from mine by not including any celery, adding V-8 juice, and adding a dash of smoked sea salt. He is as good of a cook as he is a gardener. Lucky me!
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| Suyo Long Cucumbers from Tom's garden |
1 1/2 long, unpeeled cucumber (about 2 cups sliced) Any variety of long, seedless cucumber can be used
1 cup fresh salsa (purchase a variety as hot or as mild as you prefer. Tom used Italian Rose Fresh Salsa.)
3/4 cup low-sodium V-8 vegetable juice
Dash of smoked sea salt
Preparation:
Blend all ingredients to desired consistency in a blender. The ingredients have enough liquid that a blender is sufficient for this task. Tom added a splash of hot sauce to his serving for additional Pzazz.
Nutrition:
Servings per recipe: 2
Serving Size: 1 1/4 cup Calories: 49
Total Fat: 0 g
Cholesterol: 0mg
Sodium: 642 mg
Total Carbs: 10 g
Dietary Fiber: 6g
Protein: 5 g
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