Garden harvest

The best part of growing tomatoes are the juicy, sweet and thick-sliced sandwiches slathered in mayonnaise you can make any time of the day or night. But what do you do with the rest of them sitting on your kitchen counter?

The possibilities are endless. Tomatoes are so versatile. They're even great with eggs.

Salsa and gazpacho recipes vary from time to time, just like spaghetti sauce and chili, depending on what you have on hand in the kitchen and, of course, the cook's personal preference.

This month, I made my salsa as pico de gallo with chopped tomatoes, white onion, jalapeño, cilantro and fresh lime juice, but on the next batch, I will add some chopped garlic because it needed a little more punch.

And the gazpacho I made the other day could be tweaked. Everyone who tasted it had an opinion on what it was missing and what it had too much of. That's why I think it's best to make a smooth soup base for gazpacho and then serve different garnishes or "toppers" that can be added to the soup at the table.

Try this recipe using the tomato base and let your family and friends add in their favorite choices. Everyone will be happy!

SUMMER GAZPACHO

3 cups fresh chopped tomatoes, peeled and seeded (about 6 medium size)

1⁄2 cup chopped onions

1 cucumber, peeled, seeded and chopped

1 clove garlic, chopped

4 cups tomato juice

1⁄3 cup red wine vinegar

1⁄2 cup olive oil

1⁄2 teaspoon cayenne pepper (optional)

3 tablespoons fresh chopped parsley

3 tablespoons fresh chopped chives

Procedure

Blend all ingredients in a food processor or blender until smooth, adjust seasonings and chill at least four hours. Serve cold.

SOUP TOPPERS

Put these toppings on the table and let your guests "dress up" their Summer Gazpacho soup:

Chopped boiled eggs

Chopped cilantro

Chopped cucumbers

Chopped green onions

Chopped green or red peppers

Chopped jalapeños

Shredded cheese of choice

Toasted bread croutons

GARDEN SALSA

4 cups ripe tomatoes, cored and chopped

5 jalapeño peppers, seeded, cored and chopped

2 medium yellow onions, peeled and chopped

1⁄2 green bell pepper, cored, seeded, chopped

1 cup canned tomato sauce

1 teaspoon salt

1 teaspoon peeled and finely chopped garlic

2 tablespoon fresh chopped cilantro

1-1⁄2 tablespoons red wine vinegar

Procedure

Mix all ingredients together. Cover and refrigerate at least two hours. Serve with tortilla chips. Great on scrambled eggs.

• • •

Are cucumbers appearing quicker than you can pick them? Even if you give them away, there's still plenty to use.

Of course, they can be used on sandwiches, in salads and sometimes on the side with salt and pepper. You can even set them on your eyes for a little spa time.

Try to pick the cucumbers while they are rather small — about the size of a pickling cucumber — which tends to keep them on the sweeter and crispier side.

But did you know that cucumbers are awesome cooked? When cooked, the cucumbers take on a crisp, tender and very delicate flavor that has a nice feel to the tooth. Peel and slice them into quarters. If they have large seeds, you may remove them. Put the cucumber slices into a saucepan of boiling water and simmer for three to five minutes, drain and add them back into the saucepan. Salt and pepper, to taste, and add in any type of chopped herbs you like — dill, chopped chives, parsley or tarragon complement their flavor. Add in one to two tablespoons of butter until melted and serve.

Cucumbers are also great in drinks. Use cucumber spears in Bloody Marys instead of celery. Garnish other tropical drinks using pineapple juice to complement the taste of cucumbers.

Tomatoes love cucumbers, too. Add diced cucumbers to your salsa — they not only add great crunch but will bulk up your batch to make it go further.

CUCUMBER SALAD WITH OREGANO, FETA AND PINE NUTS

1 shallot, minced

1⁄4 cup red wine vinegar

1⁄4 cup extra-virgin olive oil

1⁄4 teaspoon kosher salt

8 lemon cucumbers (or short Kirby or 3 long English cucumbers), peeled, seeded and sliced

3 sprigs of fresh oregano, stems removed

1⁄2 cup crumbled feta cheese

1⁄4 cup pine nuts, toasted

Coarsely ground black pepper

Procedure

Combine shallot and vinegar in small bowl. Let stand about 10 minutes. Add olive oil and salt, whisking well. Pour vinaigrette over cucumbers and toss well. Sprinkle with oregano, cheese and pine nuts. Season with black pepper.

CUCUMBER SOUP

2 tablespoons olive oil

1 teaspoon salt

1⁄4 teaspoon white pepper

1⁄4 cup finely chopped walnuts

1 clove garlic, minced

2 tablespoons fresh chopped dill

1-1⁄2 cups peeled and seeded cucumbers, thinly sliced

1 to 1-1⁄2 cups plain yogurt

Procedure

Mix olive oil, salt, white pepper, walnuts, garlic and dill in a medium bowl and add in thinly sliced peeled and seeded cucumbers. Toss the cucumbers in the mixture and refrigerate, covered, for two to six hours.

To serve, stir in plain yogurt. If you like your soup thinner than the consistency of heavy cream, you can add a little stock, milk or water to thin it out. Garnish with a cucumber slice and serve cold.