Today's quick and easy cucumber and tomato “salsa”: It’s a quick mix of cucumber and tomato plus a little radish for bite and crunch. Serve it as a healthy dip or on the side. Weight Watchers Friendly, WW 0 or 1 PointsPlus. Low Cal. Low Carb. Gluten Free. Vegetarian. "Out the ying-yang.” That’s what I’m thinkin’ about the garden’s dutiful presentation of a basketful of cucumbers one morning after the next now that the temperatures here in eastern Missouri have climbed into the more-seasonal if less-welcome 90s. I’m ruthless about rejects: if there’s even a hint of bruising or biting from creatures-of-the-night, bam, into the compost box those babies go. (And have I told you about the cucumber-loving woodchuck? Okay, encourage me and I will. Tee hee ...) But even the perfect ones stack up, so many we can barely give them away. Some times I fear that if I see even one more cucumber, I might just start wishing away the summer.
Instead, I peel and chop and voila, the cucumbers have been redeemed and I’m happy cucumber lover again. This cucumber-tomato salsa works with both hothouse English cucumbers (those are the long thin ones from the grocery store readily available year-round) and garden cucumbers (these are often fat and tougher-skinned). Both yield a wet, crisp salsa that’s good as a dip and/or appetizer or a salad on the side.
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You will feel your taste buds, go to expectations after reading through this recipe. From buttery flavor to creamy texture everything about this soup reminds one of the taste of a beautiful country. Requires soup, baked potatoes, which could prepare a day in advance and the rest of the recipe is a big time saver. You can also Cook in a slow cooker, which makes it easy to add a crockpot. The soup is served fresh and hot, or refrigerate it for three days. When you reheat the soup, just make sure it's slow. Exotic-looking soups in the light of the white appearance may be glorified by adding a colored fillings cheddar cheese, bacon bits, or celery. 4-5 potatoes ¼ teaspoon white pepper ¼ teaspoon hot pepper sauce6 teaspoons finely chopped ribs celery butter3 ¼ Cup heavy cream ½ teaspoon chicken bouillon tablespoon dry Basil base2 leavesBefore baking potatoes, you may want to play with him. Grab your popular and prick potatoes in several places. Keep whenever potatoes in the middle of a preheated oven rack for about 40 minutes and the people, to see if it is easy to break. Let them cool and then peel off. Cut potatoes into cubes ½ inch. At the same time melt the butter over medium heat in a pot. Add the celery and onions stir fry until translucent. More flour is added to a roux, and that has to be cooked for about 5 minutes, while you can mix it often. Pour slowly cream whipping into the pot to prevent glass formation. When broth is hot and smooth, but there is no smoldering yet, then it's time to add chicken base. Stirring until the mixture gets. Add seasonings such as salt, basil leaves and hot pepper sauce. When soup begins to boil, simmer for a while. Finally pour over the sliced potatoes and wait on simmer. Serve immediately hot by adding celery, bacon bits and cheddar cheese to make it look interesting. Rate this article