Cucumbers are a delicious and crisp treat from the garden, whether you eat them sliced raw or pickled.
WHAT’S YOUR FAVORITE WAY TO ENJOY CUCUMBERS? LET US KNOW IN THE COMMENTS.
But because people are so used to eating cucumbers simply sliced or pickled, they get a bad rap as a one-trick pony. Even the USDA suggests that they’re “best eaten raw or barely cooked.”
Cucumbers are a relatively easy gourd to grow, which makes them popular with gardeners all around the Midwest and plentiful in our gardens.
We have three recipes to make you as cool as a cucumbers this summer, so sample and enjoy!
COLD CUCUMBER SOUP WITH YOGURT AND DILL
From Food and Wine
Total time: 25 minutes (plus 8 hours for chilling)
Servings: 5 cups of soup
- 2 large European cucumbers, halved and seeded
- 1/2 cup finely diced, the rest coarsely chopped
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 small shallot, chopped
- 1 garlic clove
- 1/3 cup loosely packed dill
- 1/4 cup loosely packed flat-leaf parsley leaves
- 2 tablespoons loosely packed tarragon leaves
- 1/4 cup olive oil, plus more for drizzling
- Fresh ground white pepper
- 1/2 red onion, finely chopped
- In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours, or overnight.
- Season the soup again just before serving. Pour the soup into bowls.
- Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.
CUCUMBER AND ONION SALAD
Total time: 10 minutes
Servings: 2 quarts
- 2 quart jar
- 2 to 3 large cucumbers
- 1 medium white onion
- 1/2 cup sugar
- 1 cup white vinegar
- 2 cups water
- 1 tablespoon pepper
- Cut the ends off the cucumbers and peel 3 to 4 strips along the long edge to create a stripped cucumber.
- Slice the cucumber in thin rounds.
- Peel and slice the onion in thin slices and separate.
- In the jar, alternate layers of cucumber and onion.
- Add the rest of the ingredients and cover the jar tightly.
- Gently turn the jar to mix the ingredients together.
- Refrigerate overnight and serve cold.
CILANTRO-LIME CUCUMBER SALAD
From The Food Charlatan
Servings: 5 to 6
- 1 jalapeño, seeded and finely diced
- 2 cloves garlic, finely minced
- 3 tablespoons fresh lime juice
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt, or to taste
- Black pepper to taste
- 3 tablespoons olive oil
- 2 cucumbers, very finely sliced
- 4 tablespoons minced cilantro, to taste
- In a medium-sized bowl, add the jalapeño and garlic.
- Add 3 tablespoons of fresh lime juice, crushed red pepper, salt and pepper. Use a whisk to mix in the olive oil. Set aside.
- Add the cucumbers to the dressing and stir together.
- Add the cilantro to the bowl and stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Notes: If you refrigerate the salad, allow the salad to sit at room temperature for a few minutes prior to serving to allow the olive oil to liquefy.