Parsleyed Cucumbers With Tomatoes

1. 1

   Trim the ends off the cucumbers and cut them into 2-inch lengths.

2. 2

   Quarter each section lengthwise.

3. 3

   Carefully cut away the skin with a paring knife and remove the seeds, leaving only the flesh.

4. 4

   Core the tomatoes and drop them into boiling water for 10 seconds.

5. 5

   Remove the skins with a paring knife.

6. 6

   Cut the tomatoes into small cubes.

7. 7

   Place the cucumbers in a saucepan and cover with water.

8. 8

   Bring to a boil and cook for about 1 minute.

9. 9

   Drain in a colander.

10. 10

    Return the cucumbers to the saucepan.

11. 11

    Add the butter, lemon juice, tomatoes, salt and pepper.

12. 12

    Mix in the parlsey and toss until the butter melts.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.