Ingredients:

• 4 tomatoes
• 4 cucumbers
• 6 eggs
• sweet bell red pepper
• parsley

Boil eggs, let them cool, peel-off, and cut along into halves. Slice tomatoes and cucumbers into ‘circles’. Take a round plate, and line them along the edge by interchanging tomato and cucumber slices. Make a middle circle of egg halves, and place parsley inside of it.

Slice pepper into sticks, and make clock numbers out of them to place on each of 12 egg halves. Eat and play with your child. The same trick you can use for many other vegetarian meals.

• 200 g string beans
• 1 middle onion
• 5 pickled cucumbers
• 1 can of corn
• some dill
• olive oil
• salt and pepper to taste

Cook beans in a salt water till they are done, and let them cool. Slice onion and coddle it. Slice cucumbers.

Mix beans, onion, and cucumbers together; add corn with ground dill. Add salt and pepper to taste. Sprinkle it all with olive oil, and serve.

There is a number of variation for this meal. Non-vegetarians cook it using chicken or other meat bouillon. Today we offer you easy vegetarian variant of okroshka.

Ingredients:

• 2 litres mineral water
• juice of 1 lemon
• 1/2 tbsp sugar
• salt and mustard to taste

• 6 big potatoes (cooked in advance)
• 3-4 fresh cucumbers
• 2 cups of scallion (chopped)
• 1 cup of parsley (chopped)
• 1 cup of dill (chopped)
• 1 can of green peas

To make a pickle please use first four ingredients.

After that slice the vegetables, mix them with greenery and peas in a big bowl, and pour it all with the pickle. Keep in the fridge for an hour and serve.

We told you it was easy!

• 2 big cucumbers, peeled
• 25 grams of butter (or use vegan substitute)
• 1 garlic bulblet
• 500 grams vegetable bouillon
• 1 bundle of mint
• ice cube with mint inside them (optional)

Slice cucumbers (beforehand separate pulp from seeds). Heat the oil in a pan and fry the cucumbers till soft. Add garlic and keep frying. Cover the pan and lower the heat. Keep it that way till cucumber is soft enough.

Add bouillon and make it boil. Add mint and take of from heat. Then chill and blend.

Serve with ice cubes with mint inside them.

Makes 6 servings.

Ingredients:

• 1 cucumber (egg plant)
• 1/2 litre of yogurt
• 2 teaspoon cumin seeds
• 1teaspoon coriander seeds
• 1 good pinch of rock salt
• 1 tablespoon fresh mint

Grate the cucumber and drain the juice.

Roast the cumin and the coriander together on a dry pan until they start changing color, then grind them, together wit the rock salt.

Mix the spices, the grated cucumber and the yogurt thoroughly. Garnish with chopped fresh mint. Cool in the fridge for half an hour before serving.

Makes 4 servings.

Via

• 5 peeled and seeded cucumber
• 1 tsp cumin
• Salt and pepper to taste
• 2 diced red bell pepper
• 1 diced red onion
• 2 fresh chopped fine chili pepper
• 1/4 chopped cup fresh cilantro
• 1/2 lb plain yogurt
• 2 juiced lemon
• 1 chopped bunch scallions
• 1 tsp coriander

Puree cucumbers in a food processor.

Continuing to puree, add the yogurt and lemon juice.

Transfer to a large bowl and add the bell peppers, onion, chili peppers, cilantro, scallions, coriander and cumin. Add salt and pepper to taste.

Add a few sprigs of cilantro or a small dollop of yogurt as a garnish, if desired.

Via

Ingredients:

• 1 whole cucumber, peeled and cut into small pieces
• 3 – 4 tsps curry powder or 2 tsps cayenne pepper powder
• a pinch of turmeric powder (optional)
• 2 tsps salt
• 1 tbsp vegetable oil

Preheat the oil. Add the cucumber peeled and cut into small pieces and the turmeric (if you use it). Cook covered on medium heat, and check every 1-2 minutes.

When it starts soften add the salt and cook covered further. Keep it checking.

When after the cucumber is cooked well add the curry powder and mix well and cook for another 2 to 3 min. The curry powder will absorb all the water and the curry should come together as a mass.

When ready remove from heat and serve with rice.

Via

For this salad you will need:

• 1 long English cucumber
• 8-10 plum tomatoes or 4 medium tomatoes, seeded and cut into a small dice
• 1/2 cup chopped onion, either red,white or yellow (red looks nice in this)
• 2 cups diced peeled jicama
• 1/2 cup chopped parsley
• 2-4 tablespoons extra-virgin olive oil
• 2-3 tablespoons fresh lemon juice
• salt & freshly ground black pepper

Usually we do not post recipes with difficult method of cooking. This one is not an exception.

Dice the cucumber (peel them in advance if you like, but better don’t in order not to loose vitamins). Mix it with tomatoes, onion, jicama and parsley. Add oil, lemon juice and salt and pepper to taste. Better to serve cold. Your lunch is ready!

Via

One more salad with cucumber and tomato: Cucumber + Tomato + Basil

• 1 cucumber
• 4 medium basil leaves
• 2 small tomatoes
• 1 Tbsp. extra virgin olive oil
• Salt and pepper

First of all you should peel the cucumber, cut the tomatoes into wedges, and chop the basil leaves. To make the salad ‘good-looking’ slice the cucumber from end to end into long thin ribbons. Put all the vegetables in a mixing bowl of a proper size; then add olive oil, salt and pepper to taste. This amount will be enough for two servings. If you want to make more of this salad simply double the ingredients.