Cut Cucumbers for Gazpacho Soup

Video Transcript

"Now, we need to clean the cucumber. You need about one cup of cucumber for this recipe, and we're going to simply rinse it off. And with a vegetable peeler -- have you seen one of these before? -- moving away from you, you peel to remove the skin. It's very thick and it's not easy to digest, so you want to remove that. There you go. If you leave a little bit like that, that's perfectly all right, acceptable. The body can digest that. And now, we're going to cut off the two ends. And now, we're going to slice it lengthwise. Okay. We've got our two halves, and now, again, we want to remove the seeds. So simply taking a tablespoon, we're going to run it along the center. And you don't need to get them all out the first time. Go a little bit at a time. Take an eighth of an inch; we get it out without ruining the fruit. There's that half. Nice. And then here's our other half. Very easy. And again, those seeds would be kind of nasty and watery. And like we did with the tomatoes, we're just going to do a little coarse chop so they go into the food processor easier. Okay. Now, we're on to the onion."