Recipes

For 4 people:
-1 cucumber
- 1 pot 250 g (8.8 oz) of cream thick (or cream of soybean)
- 3 cloves of garlic
-1/2 bunch of Mint
-1/2 bunch of parsley
-1/2 bunch chives
- 1/2 stale baguette of bred
- olive oil
- salt and pepper
    1 in a Blender, put the cucumber peel, fresh cream, the Mint , the parsley, the chives and 2 tablespoons olive oil. Mix until have a creamy consistency. Salt and pepper. Put it to the refrigerator.

    2 cut the sliced baguette. In a fry-pan, to come back the bread, the garlic minced,  chopped parsley with oil olive until obtain beautiful colour of the crust (croutons).
Serve very fresh gaspacho in transparent glasses.
Sprinkle with croutons before use.

For finally : serving very fresh and to but the crusts at the last time for not soften
 

For about 3 peoples
-    21 oz cucumber
-    6.75 fl oz milk
-    4.4 oz yogurt
-    5 spoons of chives
-    3 stem of mint
-    1 clove of garlic
-    1 juice of lemon
-    Salt

•    To peel and to take the pip cucumbers.
•     Cut to pieces cucumbers.
•    Put together cucumbers with chives, garlic and lemon in blender.
•    To mixer
•    To add the yogurt and salt

I often have so much Zuchinni that I make a double or triple batch of this bread, usually 2 lemos provide enough zest for each batch.  With triple batches, I am able to juice the lemons and create a couple quarts of homemade lemonade at the same time.

 

Dill pickles are best with small pickling cucumbers 3 to 4 inches in length packed in quart jars with generous amounts of fresh dill and garlic.