If there is one vegetable that grows in abundance during the late Spring early Summer, it has to be the cucumber. Not only do they grow in abundance but they also like to hide in their own vines and can get out of hand if you are not checking on them regularly. With the many cucumbers that end up on kitchen counters around the world, people might become stymied by what to create with this summer veg that is beyond slicing and dicing.
A classic of all cucumber lovers is cold cucumber soup. While many people do not enjoy cold soup, since that is not what we have been programmed to think of as soup, it is cool, refreshing and flavorful, a great complement to any dinner during the summer and an easy way to consume a few cucumbers. Our favorite recipe has yogurt and dill that helps to add a measure of summer flavors with all the freshness of the cucumbers.
Cucumber Soup
1 cup cucumber, deseeded
½ cup water
1 cup plain Greek yogurt
1 tsp Dijon Mustard
2 TBSP fresh dill
2 TBSP fresh parsley
1 tsp salted herbs
Blend everything together and let chill for at least 4 hours in the refrigerator. Serve in chilled dishes for effect and top with fresh slices of cucumber as well as additional herbs.
Another classic that leads towards fresh and tangy cucumber goodness that we featured in our Asian themed dinner last year was a Cucumber Sesame Salad. You could make this for a group or just for yourself to “spice up” your cucumber dish and use up some of your delicious grown veggie.
Cucumber Sesame Salad
2 cucumbers peeled and sliced thin
2 TBSP rice vinegar
1 TBSP sesame oil
1 TBSP sugar or honey
2 tsp soy sauce
½ tsp Salt
1 tsp toasted sesame seeds
Crushed red pepper flakes
Peel and slice your cucumbers and set them on a paper towel to remove some of the moisture. In a medium bowl whisk together the remaining ingredients. Add the cucumbers and stir to coat. Taste and see if you need to add more flavor. Then chill for up to 4 hours ahead of serving or even a whole day.
We have often used cucumbers in multiple cocktails over the years. An Elderflower Basil Martini, in which the cucumbers, combined with the basil, really showed off the color green. Another great classic, especially in March is an Irish Maid, be sure to find a bartender that knows what they're doing when you order this one. Last but not least a full summer classic, Cucumber Watermelon Gin and Tonic. This drink brings together two great summer flavors and puts them together in one glass. A delicious and refreshing combination for sure. Plus, it looks amazing in the glass.
Cucumber Watermelon Gin and Tonic
8 cups cubed seedless watermelon
4 ounces fresh lime juice
1 cup gin
1 cup thinly sliced cucumber
1 TBSP agave
½ cup mint
1 cup tonic water
Cut up your watermelon and place it in a blender. Blend until smooth and there are no more chunks. Strain the watermelon through a sieve into a pitcher. Add in gin, lime juice, agave and mint. Stir to combine. Serve over ice, and garnish with a cucumber and mint. Top it off with tonic water.
There are many creative ways to add cucumber into your diet everyday, when you have it growing in abundance. Let us know your favorite way to eat and serve this summer staple. Until then happy gardening and we hope you are enjoying the fruits of your labor.





















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