Boston’s first kosher food truck is backing up on its kosher certification.
Fresh kirby cukes from the farmers’ market are the foundation of an excellent — and very easy — cold cucumber soup (left) and a sweet-and-sour salad from Carol Ungar’s new cookbook, “Jewish Soul Food.”
We substituted shallots for the onion in this recipe because we had them on hand and loved the look of the purple color against the green of the cucumber.
Many recipes recommend salting the cucumbers to remove excess liquid. I don’t find this step necessary here, but if you’re a cucumber-prep purist, go ahead and place the chopped cucumbers in a colander, toss with a half teaspoon of salt, let sit/drain for 30 minutes in the sink, then rinse well with cold water before proceeding.