The bright green color and bold flavor of this bowl come from using the entire cucumber, including the seeds and skin. If possible, avoid waxy supermarket cucumbers and instead use organic cucumbers or freshly grown cukes from a farmers’ market in the summer. Use a blender rather than a food processor to puree the mixture.
|3||cucumbers, skins intact, coarsely chopped|
|3||tablespoons white wine vinegar|
|3||stems lemongrass (each 4 inches long), green leaves only without bulbs|
|Salt, to taste|
|½||cup olive oil|
1. In a blender, combine the cucumbers, vinegar, garlic, lemongrass, and salt. Work the mixture for 3 to 5 minutes or until it forms a puree. Add the olive oil in a thin steady stream, beating constantly.
2. Transfer to a container, cover, and refrigerate for 2 hours for the flavors to mellow. Adapted from Montpelier Plantation & Beach