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Tomato and Cucumber Lecho

An unexpected take on lecho — even tastier than the classic, so give it a try! This tomato-and-cucumber lecho makes a great side for just about anything, and it's nice enough to set out for guests. Pick fleshy, ripe tomatoes; you can grate them or run them through a meat grinder or blender. If you'll be storing the jars in a pantry at room temperature rather than a cellar, give them an extra processing in boiling water.

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Lecho tomatoes cucumbers
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 30 % 3 g
Carbohydrates 60 % 6 g
56 kcal
GI: 57 / 0 / 43
  • How do you make tomato and cucumber lecho?
    1. Peel the carrots and cut them into thin strips. Seed the bell peppers, rinse, and cut into long sticks. Put the vegetables in a deep skillet, add the vegetable oil, and sauté lightly, then splash in a little boiled water so they can steam through.
    1. Wash the tomatoes and grate them — the goal is a smooth tomato purée. Seed the peppers and chop them with a knife. Peel the garlic and press it. Wash the cucumbers, trim both ends, cut into quarters lengthwise, then cut those in half.
    1. Pour the tomato purée into a pot, add the cucumbers and sautéed vegetables, then the salt, sugar, and vinegar. Stir and set over the heat. Bring to a boil, lower the heat, cover, and simmer for 30 minutes.
    1. Pack the hot lecho into clean jars (sterilized and bone-dry), seal with the lids, turn upside down, wrap in a warm blanket, and leave for a day. Then move them to a cool spot for long-term storage.
  • Enjoy your lecho!
  • For tips on figuring out how many jars you'll need, why jars sometimes blow their seals and how to prevent it, read up on the basics of home canning.
  • Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. For help choosing the best oil for frying, the right temperature, and which oils to skip altogether, see this guide.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g

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