Cucumber & Tomato Stew

I thought the cucumbers would turn to mush, but they hold up well in the heat! The tomato base is also really tasty. Keep an open mind and give it a try! 

Cucumber and Tomato Stew

serves 4
by Jacques Pepin

2 tablespoons olive oil
1 onion (4 ounces), chopped (3/4 cup)
4 scallions, trimmed (leaving some green) and minced (1/2 cup)
3 garlic cloves, sliced (1 tablespoon)
2 seedless cucumbers (about 1.75 pounds) peeled and cut into 1-inch-thick rounds
5 plum tomatoes (1 pound), cut into 1-inch pieces (2.5 cups)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro

Heat the oil in a large stainless steel saucepan until hot. Add the onion, scallions, and garlic and saute for 1 minute over high heat. Add the cucumbers, tomatoes, salt, and pepper and cook for about 1 minute, then stir, cover, reduce the heat to medium, and cook for 20 minutes.

Add the cilantro, mix well, and serve.