COWGIRL LIFE 6 Unique Cucumber Recipes To Try By Brianna Jurkowitz | May 15, 2014 Share Cucumber is the perfect summer vegetable due to its crisp taste and fresh scent. So perfect that we can’t wait to try these six recipes involving lots of cucumber. From savory to sweet, these recipes are no ordinary cucumber recipe. Get ready to get creative in your kitchen and try out these delicious recipes. Cold Cucumber Soup Recipe courtesy of The Healthy Foodie Ingredients: 1 cup seedless cucumber, peeled and diced 1/2 cup water 1 cup plain Greek yogurt 1 green onion, diced 1 tsp Dijon mustard 2 tbsp fresh dill 2 tbsp fresh parsley 1 tsp salted herbs (can buy ready-made at grocery store) Directions: Add all the ingredients to food processor and blend until nice and smooth. Refrigerate for at least 4 hours before serving. This step is crucial as it really changes the flavor and consistency of the soup. Serve chilled and garnish with a few slices of cucumber and sprigs of fresh dill. Beetroot and tuna cucumber rolls Recipe courtesy of Tales of a Kitchen Ingredients: 2 beetroots, washed and peeled grated horseradish, to taste apple cider vinegar, to taste sea salt, to taste freshly ground black pepper, to taste extra virgin cold pressed olive oil, to taste 1 Lebanese cucumber (or regular) 1 small can of tuna in spring water Directions: Boil the beets until tender. Allow them to cool and then grate them. Careful not to get any on your clothes as it stains. Add beets to a bowl and mix them with horseradish, apple cider vinegar, sea salt, black pepper and olive oil. (see notes below) Thinly sliced your cucumber and place the slices on paper towels to absorb the extra moisture. To make a roll spread 1 tsp of the beet mix on a cucumber slice and 3/4 tsp of flaked tuna on top. Roll and set aside. Continue with the rest. Avocado Cucumber Smoothie Recipe courtesy of Roti n Rice Ingredients: 1 avocado, skin and seed removed 1 cucumber, cut into chunks with skin on ¼ cup lemon juice 1 cup unsweetened almond milk Directions: Combine avocado, cucumber, lemon juice, and almond milk in a blender. Blend until smooth. Remove and serve immediately. Feta and Cucumber Dipping Sauce Recipe courtesy of One Perfect Bite Ingredients: 4 medium cucumbers, peeled Coarse salt 2 cups plain whole-milk yogurt (16 ounces), preferably Greek 6 ounces feta cheese, crumbled (1 cup) 1/2 cup finely chopped fresh mint, plus 1 sprig for garnish 1 large clove garlic, minced 1/2 cup heavy cream 5 tablespoons fresh lemon juice (about 2 lemons) Freshly ground pepper Sliced Cucumbers for lining the bowl for lining bowl (optional) Crudites, for serving Directions: Halve cucumbers, and scoop out seeds using a melon baller or small spoon. Grate cucumbers using large holes of a box greater. Transfer grated cucumbers to a colander; set over a bowl to drain. Stir in 2 teaspoons salt; let cucumber mixture stand 15 minutes to drain. Rinse cucumbers; shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible. A potato ricer may also be used to extract liquid. Stir together cucumbers, yogurt, feta, chopped mint, garlic, cream, and lemon juice. Season with salt and pepper. If desired, transfer dip to a bowl lined with cucumber slices. Garnish dip with mint sprig if desired. Serve with pita chips or crudites. Yield: 3-1/2 cups. Cucumber Ice Cream Recipe courtesy of the Pickled Pancreas Ingredients: 5 medium cucumbers peeled, seeded, and coarsely chopped 1 c. low-fat milk 1 c. heavy cream 1 tsp. whiskey(optional, but it’s tasty and discourages ice crystals from forming) 3 tbs. agave nectar Directions: Puree the cucumbers in a blender until smooth. Put a fine strainer over a bowl and pour the puree into the strainer, letting it hang out for 10 minutes or so. When the water and pulp are separated, put the pulp back into the blender. (The water that is left will be a gorgeous green and happily cucumbery. You can discard it, but that would be a shame – why not pour it into an ice cube tray and have cucmber ice cubes for your seltzer?) Add the milk, cream, whiskey, and agave to the blender along with the cucumber puree and blend until well combined. Put the mixture into the refrigerator until it is really cold (at least an hour) and then freeze it in your ice cream maker according to the ice cream maker’s directions. Lemon Cucumber Noodles Recipe courtesy of Civilized Caveman Cooking Ingredients: 1 whole cucumber 1 whole lemon, zested and juiced 1 tablespoon sea salt 1 teaspoon cumin Directions: To make the cucumber into noodles I used my new Spiral Slicer I got off of amazon. You could also use a Julienne Peeler or just make this recipe with diced cucumber Once your cucumber is prepared how you like it, place it in a bowl and toss with the lemon juice, sea salt, and cumin Transfer to a bowl and garnish with lemon zest Enjoy COWGIRL LIFE