It's a nice summer salad on a hot day.
Serves 4
Let it stand for 1-2 hours before serving.
2 cucumbers, cut into 1/2-inch (1,25 cm) dice
2 cups (500 g) cherry tomatoes, halved
1 clove of garlic minced (Add more! 'Can never use too much garlic!*)
1 tsp. (5 ml) caraway seeds, toasted
1/4 cup (60 ml) white vinegar
2 Tbs. (30 ml) garlic juice*
1/2 red onion, diced
pepper to taste
Mix all the ingredients together. Season to taste.
1. Process the garlic cloves in a food processor, blender, or crush over a small bowl.
2. Pour garlic puree through the mesh strainer. Scrape the sides with a rubber spatula. Press the garlic through the stainer. Discard pulp.
3. Pour garlic purée from the small bowl through a coffee filter. Let it filter until it stops dripping.
4. Refrigerate the juice in a GLASS container (avoids plastic for health problems and odor to the container)
*Garlic is known for its incredible health properties and natural antibiotic.
* Make your own garlic juice. (It's easier to just buy the garlic juice, but give it a try.)
Serve with the "Grilled Skewer Vegetables With Tofu" http://veggiefernandezs.blogspot.com/2014/07/grilled-skewer-vegetables-with-tofu.html
