Published: 16 June, 2011
by CLARE LATIMER

IT is unbelievable that an E-coli outbreak can ruin the livelihoods of Spanish cucumber growers at the flick of a newsflash, when it turns out that they are completely innocent. 

It has also affected lettuce and tomato growers. 

One good thing is that it has boosted the British suppliers and made consumers much more aware of reading labels and buying British. 

One of the easiest ways is to look for the little red tractor on any packaged foods, while at your greengrocers, just look at the boxes or ask, and they should be proud to tell you. 

With warmer weather on the way – hopefully –I think this week we should support the cucumber and here is where we can start.

Spiced Cucumber Gazpacho

This is such a great chilled soup for a hot, balmy summer’s day. It’s either served as a starter or in tiny glasses at a canapé party. 

It can smooth and creamy, or given a kick with a few drops of Tabasco. 

Either way, it is a triumph.

Ingredients

Serves 6

2 British cucumbers, peeled and diced

1 green pepper, cored, deseeded and chopped

4 spring onions, roots removed and then chopped

2 cloves garlic, peeled and chopped

1 red chilli (optional), deseeded and chopped

Few leaves lemon verbena (optional)

Few sprigs fresh parsley, washed and chopped

400ml chicken stock.

Juice of two limes

Salt and freshly ground black pepper

4 tbsp olive oil. 

Method

For the garnish, reserve a little cucumber and green pepper, and chop small. 

Peel some of the lime rind off with a potato peeler and reserve. 

Also, hold back a few leaves of the lemon verbena or parsley. 

Put into a bowl and chill.

To make the soup, put the cucumber, green pepper, spring onions, garlic, chilli, lemon verbena and parsley into a blender and whiz until smooth.  

Add the stock, lime juice, olive oil and season with salt and pepper. 

Whiz again and check the taste. Add Tabasco at this point, if you want to jazz it up. Pour into a jug and chill in the fridge. 

When ready to serve, pour the soup into glasses or bowls. Arrange over the garnish, grind over some black pepper and serve. 

Pickled Cucumbers

This recipe is full of flavour and great with cheese, strong meats such a patés or topped on to yummy home- made burgers for those summer barbecues. 

It’s also a perfect store cupboard food to make when you have a minute or two to “play” in the kitchen.

Remember to collect and sterilize the jars ready for your “play” day.

Ingredients

3 large British cucumbers.

2 onions, peeled and sliced very thinly.

Sea salt.

400ml white wine vinegar.

350g soft brown sugar.

1 stem ginger in syrup, cut up very small.

1 small knob fresh ginger, peeled and sliced thinly.

¼ teasp fennel seeds, optional.

Method

Cut the cucumber very thinly or use a mandolin (slicer). 

Put the cucumber and the onion into a large shallow dish and sprinkle over the salt. Cover and chill for about five hours.

Rinse the cucumbers and onions well in cold water and drain well.

Put the vinegar, brown sugar, the two gingers and the fennel seeds into a non-stick or stainless steel saucepan and stir over a medium heat until the sugar has dissolved.

Bring to the boil and then add the cucumbers and onion.

Bring back to the boil and then remove the cucumber etc from the liquid with a slotted spoon and spoon into the sterilized jars. 

Keep simmering the liquid and reduce for about 15 minutes. 

Now pour the liquid into the jars. 

Leave to cool slightly and then cover with hard tops. 

Remember to label and date the jars and then store in a cool, dark place.