10 Cucumber soup: Peel and seed, if necessary, four to six medium cucumbers (or three English cucumbers); purée in a food processor with a seeded, stemmed jalapeño (optional), a scallion, a clove of garlic and a cup or more of yogurt or sour cream; add a little cold water if necessary to get the machine to work.
ALAN HARDING'S CHILLED CUCUMBER SOUP Adapted from "The Greenmarket Cookbook" Time: 20 minutes 8 medium cucumbers, peeled 1/4 cup fresh lemon juice 2 teaspoons salt, or to taste 1/4 teaspoon fresh-ground pepper 2 tablespoons white wine vinegar 1 1/2 teaspoons curry powder Pinch ground cardamom Pinch cayenne 1 cup plain yogurt.
4 medium cucumbers, peeled if waxed, or 2 European cucumbers 1 tablespoon canola oil or extra virgin olive oil 1 small onion, cut in half lengthwise, then sliced across the grain Salt and freshly ground pepper 1 teaspoon curry powder (more to taste) 1/2 cup dry white wine 1 tablespoon chopped fresh chives or cilantro 1.
CHOPPED SALAD WITH VINAIGRETTE Time: 30 minutes 1 big head romaine lettuce 1 bunch arugula 1 bunch watercress 2 medium cucumbers, or 1 English cucumber 1 bunch radishes 2 yellow or red peppers 1 small sweet onion, like Vidalia 2 carrots 2 celery stalks 1 cup extra virgin olive oil 1/3 cup good vinegar, approximately 1 shallot, minced 1 tablespoon Dijon-style mustard Salt and pepper.
EURO-STYLE CUCUMBER SOUP Time: 30 minutes 2 medium cucumbers Salt and freshly ground black pepper 1 1/2 cups chicken stock, chilled 1 1/2 cups yogurt, preferably full-fat 2 shallots, peeled and minced, or about 1/4 cup minced red onion or scallion 1 cup chopped watercress (optional) 1 cup roughly chopped dill or mint. 1. Peel cucumbers, then cut them in half lengthwise.
CUCUMBER-SHRIMP SALAD, THAI STYLE Time: 15 minutes 3 medium cucumbers 2 to 4 tablespoons thinly sliced, seeded, hot red chili pepper, or to taste 1/3 cup thinly sliced peeled shallots 6 scallions, sliced thin 1 1/2 cups cooked, peeled fresh Maine shrimp (about 60, see recipe) 1/2 teaspoon salt 1 1/2 tablespoons sugar 1/2 cup rice vinegar 2 tablespoons fresh lime juice 1/4 cup cilantro leaves.
Start with one or two small Kirby cucumbers a person, or one standard medium cucumber or half an English cucumber.
Serves 4 6 For the salad tomatoes 3 medium cucumber ⅓ of a medium-sized, finely diced red onion ½ a smallish one, finely diced lemon juice a good squeeze green chillies 2, finely chopped chopped coriander leaves a handful chaat masala ½ tsp salt to taste papadoms 6 Combine the salad ingredients and just before serving sprinkle over the papadoms.
SERVES 2 AS A LIGHT LUNCH medium cucumber 1 white wine vinegar 2 tbsp avocado 1 radish sprouts a couple of handfuls olive oil 2 tbsp freshly grated horseradish 1 tbsp smoked trout 125g Lightly peel the cucumber, then, using the vegetable peeler, slice into long, flat ribbons.
DeezCulinary, via GuardianWitness Serves 2-4 asideside 1 medium cucumber, alternate strips of peel removed, deseeded then cut into strips A pinch of salt 1 tbsp sesame oil 2 tbsp sesame seeds 2 tbsp vinegar 2 tbsp soy sauce 1 tsp sugar 1 Toss the cucumber and salt together in a bowl to draw out excess water. 2 Toast the sesame seeds in the oil in a small frying pan.
Plan that 6 to 7 medium pickling cucumbers, or about one pound, sliced, will yield about 3 cups.
