Times

Prep time: 8
Cook time: 0
Ready time: 8 min
Servings

8 to 10

Ingredients

4 cups English or hothouse cucumber, diced, plus extra for garnish
1/2 cup diced yellow onion
1 lemon, juiced
1/4 cup coarsely chopped parsley
1 teaspoon kosher salt
1/3 cup olive oil
1 1/2 – 2 cups water

Directions

In a food processor, combine cucumbers, onions, lemon juice, parsley and salt and pulse to finely chop. With the processor running, slowly add olive oil and blend until smooth. Thin to desired consistency with water.

Chill 30 minutes or up to 2 hours before serving. Garnish with additional diced or sliced cucumber.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.