Does anyone have a recipe using tomatoes and cucumbers?

Question

I have an abundce of garden vegetables, and i need to make something. Preferibly sweedish, with tomatoes and or cucumbers.

Answer 1

A yummy chilled soup peel and seed the cucumber add tomatoes, parsley, chives even grated carrot what ever you wish whizz in a blender chill and let flavours improve for an hour or more. Enjoy with a dollop of natural yogurt or sour cream

Answer 2

I do not know the origin of this, but my momma made it when I was a kid when she had more tomatoes and cucumbers than she could give away. We are Italian so it may be as well. Either way it is yummy!
I also OD'd on the veggies this year and I have some of this going in my fridge all of the time. The family loves it and so does their friends who always manage to show up at meal time.

4 cucumbers peel them, unless they are English cucumbers.
5 tomatoes
1 bunch (5 or 6) of green onions
1 red onion
(bell peppers are an option I use 1 red, 1 green and 1 purple to use them up)
1/4 cup of sugar
Your favorite vinegar I use 1/4 red wine and 1/4 white but it is up to you.
1/4 cup of your favorite salad dressing

Chop all of your veggies into what ever size pieces you like. I usually juliane the cucumber and bell peppers, but I have to much time on my hands.

You can also seed the tomatoes if you like.

Put them into a bowl and coat them with the sugar. Add the vinegar and the salad dressing. Put it in the fridge for at least 4 hours. Stir it well and enjoy!

Answer 3

You can also make a baked casserole with a biscuit crust. This is great if you are into church potluck suppers or raise money for the VFD.

Dice your tomatoes and cukes and add onions if you like them. Not too much. Maybe one 3 inch white or yellow onion to five tomatoes of similar girth. Cook up some spiral pasta or small seashells.

Toss the pasta and diced vegetables into a saucepan with an inch of water in the bottom ans steam just enough to soften the vegetables. Just as it goes dry, I like to add a couple heaping teaspoons of sour cream to give the fleshy parts a little tangy taste.

Dump it into a casserole dish and season to taste. The best is garden herbs like parsley flakes and celery seed. If you want to be a little bit tricky, add a couple teaspoons of dark brown sugar.

People ask, "What is IN this?" You just smile mysteriously and say that it's an old Kyrzakistani recipe your great grandmother brough over through Ellis Island.

Then top this with biscuit dough. You can do it scratch or use frozen dough. Follow the baking instructions for the biscuit dough and you are done. This one has always been a success for me. Don't over cook the vegetables before baking, or they will be too soupy after the biscuits have baked.

Answer 4

Slice them guys really thin. Use your food processor or a mandolin.
Lay them in concentric circles on a serving platter. Season with a little salt and pepper. Drizzle a mixture of olive oil, wine vinegar, and fresh thyme over them. Viola!
Also, try making cold tomato and cucumber soup, known as gazpacho. Another really easy thing to do is just chop the 'matoes and cukes into bites and dress with Bernstein's Restaurant Recipe salad dressing. Add some kalamata olive and you go, girl.

Answer 5

Greek salad. Cut up the cucumbers and add just a little Romaine lettuce. Slice up the tomatoes and put them over the cucumbers. Add some onions(preferable sweet) and some feta cheese and balsamice vinagrette. (The salad should be mostly cucumbers and tomatoes.) Enjoy!

Answer 6

Cut the tomatoes in chunks. Peel the cucumber, cut it in half length wise. Scoop out the seeds with a spoon, slice into half moon pieces. Combine the tomatoes and cucumbers in a bowl with some sour cream and salt and pepper. You can mix with a bit of vinegar and water instead of sour cream if you like. Also you can use Morton's Natures Seasoning instead of salt and pepper.

Answer 7

Tomatoes, cucumbers, squash, onions - - chop up and cover with italian dressing (just enough like making a salad) and serve the next day. One of the best tasting ways to use excess when garden is in overproduction mode.

Answer 8

not Swedish but a good salad if you like oil and vinegar.

cut up tomatoes, cucumbers and onions and chop them coarsely.
place in a bowl and add 1/2 cup good olive oil,1/4 cup balsamic vinegar, 1 tsp sugar, 3 tbs water, 1 clove garlic mashed, salt /pepper, and a pinch of Italian seasonings.
its a good salad alternative and will keep covered for about 3 days. if you refrigerate it, bring it to room temp before serving.

i also add bell pepper, hard salami chunks and mozzarella or jack cheese chunks sometimes.

Answer 9

Make a wonderful and very simple tuscan/mediterranean style salad with cooked wheatberries or bulgar, chopped cucumbers, chopped and seeded tomatoes, and black olives. Add chopped fresh herbs from your garden... any of oregano, basil, chives, thyme, savory or rosemary will work. Dress it with a little fresh ground black pepper, lemon juice and extra virgin olive oil. If you want to add more protein, you can add some sliced roasted chicken or good quality tuna fish. You can also add a little bit of crumbled gorgonzola or feta cheese on top for a garnish. It's all you need for a light lunch with a piece of fruit and a glass of white wine.

Answer 10

You can make a greek salsa using diced tomato and cucumbers mixed in olive oil and either white wine vinegar or balsamic vinegar. I prefer the balsamic. You will want to add seasoning too. This salsa goes great on greek style turkey burgers or on a greek salad--just add some feta. YUM!