Cucumbers are amazingly refreshing, especially this time of year. In fact they are 96% water, so no wonder.
Just the other night I made a very lovely and easy cucumber soup from Food & Wine. I’ve published other cucumber soup recipes made with buttermilk and yogurt, but this one had only a bit of yogurt as a garnish and was more like a cucumber gazpacho. I liked the addition of mint, which is thriving in the kitchen garden.
Here’s a recipe for a cucumber salad with Asian accents. This recipe balances the cool that cukes are known for with a touch of heat from the Szechwan peppers.
And here’s an article I wrote for the Dallas Morning News several years ago with more cuke recipes. Stay cool with cukes! -alyce eyster
- 2 lbs. cucumbers (preferably English hot house), peeled and sliced thinly
- 1 Tblsp fresh ginger, minced
- 2 Tblsp garlic, minced
- 1 tsp Szechwan peppercorns
- 2 tsp soy sauce
- 4 Tblsp rice wine vinegar
- 6 Tblsp sugar
- 2 Tblsp corn oil
- 2 tsp sesame oil
- Salt the cucumbers and set aside for 30 minutes. Drain, rinse and pat dry.
- Warm the corn and sesame oils in a wok or saut? pan and saut? the ginger, garlic and peppercorns until fragrant, about 10 seconds. Do not brown.
- Add the cucumbers, toss to combine. Add the soy sauce, rice wine vinegar and sugar. Stir until liquid steams and remove form heat.
- Place the cucumbers and sauce in a shallow dish and refrigerate overnight.