It’s summer, y’all, and the solstice foreshadowed a veritable cucumber explosion on the vines. To cool us down after a long afternoon of hunting for squash bugs, tomato hornworm, and potato bugs, we made this cucumber gazpacho.


1 spring onion (we used a crystal white wax mini onion)

2 cloves garlic

4 really big cucumbers

1 small green pepper

juice of 2 lemons

3 T olive oil

2 T balsalmic vinegar

2 sprigs basil

salt and pepper to taste

summer in a mason jar

Saute garlic and onion in a little olive oil until clear. Chop cucumbers (coarsely) and green pepper (finely) and put in blender with all ingredients (including sauteed onions and garlic).  Blend. Chill. Serve, garnished with some tomatoes.