Peel and chop cucumber (enough to make about 3 cups). In a medium bowl, stir together all the ingredients, leaving the parsley for garnish. Chill at least 1 hour or overnight. Garnish each serving with parsley.
Wine Pairing(s)
Dashe 'Late Harvest' Zinfandel
Fish Eye Cabernet Sauvignon
Earthquake Zinfandel
Woop Woop Cabernet Sauvignon
Fetzer 'Barrel Select' Cabernet Sauvignon
Frei Brothers 'Redwood Creek' Cabernet Sauvignon
Jewel Cabernet Sauvignon
St. Francis Reserve Cabernet Sauvignon
Alderbrook 'Zinfandel OVOC'
Kenwood Zinfandel
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