Portuguese Cucumber Recipe

This is good hot or cold. Lovely as a cold summer starter served with crusty. French bread or hot as an accompaniment to steaks and chops. It freezes well and is worth making in a large quantity.

4 cucumbers

125g (4 oz) onions, finely chopped

4 tablespoons oil

4 tomatoes, skinned, seeded and chopped

2 teaspoons tomato paste

2 cloves garlic, crushed

2 tablespoons white vinegar

1/4 teaspoon fried thyme

salt and pepper to taste

Thinly peel the cucumbers. Cut each in half length ways and remove seeds. Cut into 2cm (3/4 inch) slices and plunge into boiling salted water for 4 minutes. Drain and refresh under cold water, to prevent overcooking and keep the cucumber crisp. Set aside. Heat the oil in deep or shallow fry pan set at medium heat and sauté the onion until tender, then add the tomatoes, tomato paste, garlic, vinegar and thyme. Raise temperature to high and stir fry mixture for 4 minutes. Switch pan off. Fold cucumbers into pan, season to taste with salt and pepper. Serve hot or chilled.

Serves 4-6

Cooking time: 15 minutes