---begin-tinykitchen---
Title: Parsi Cucumber Salad

2 - medium cucumbers
1 1/2 t salt
1/2 C peanuts, chopped
1 T toasted sesame seeds
1 T grated unsweetened coconut
1/2 t preserved ginger, chopped
1/2 t chili powder
0 - pinch of ground black pepper
1 - lemon, juice of

Peel and thinly slice cucumbers. Mix in salt and set aside for 30 minutes. Squeeze out all water and chill the cucumbers well. Combine all ingredients.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Cucumber Soup

1 - clove garlic, peeled
1 t salt
2 - large cucumbers, peeled, seeded, and chopped
2 C vegetable stock
1 - 14 oz. can coconut milk
2 T fresh lime juice
1 T fresh cilantro, minced

Place the garlic and salt in a food processor and process to form a paste. Add the chopped cucumbers and process until smooth. Add the stock, coconut milk, lime juice, and minced cilantro and process until smooth. Taste and adjust the seasonings.

Transfer the soup to a container and refrigerate, covered, for a few hours to blend the flavors.

From Vegan Planet
---end-tinykitchen---