Cucumbers, from the melon and squash family, are a dieter's delight with 96% water content. This refreshing vegetable pairs seamlessly with fish and elevates salads. Beyond the kitchen, it calms redness and itching, making it a staple in effective beauty masks.
Discover five gourmet recipes that showcase cucumber's versatility:
1 very ripe avocado
2 small cucumbers
Juice of half a lemon
1 clove garlic
1 Greek yogurt
5 mint leaves
10 drops Tabasco
Salt
Peel the cucumbers and avocado, then cut into cubes. Peel and degerm the garlic. Squeeze the lemon. Blend everything with the washed mint leaves. Serve chilled.
1 cucumber
1 red bell pepper
1 unsweetened soy yogurt
3 sun-dried tomatoes
3 sprigs flat-leaf parsley
Salt and pepper
1 tablespoon wheat bran
1 pinch chopped rosemary
1 tablespoon olive oil
Preheat oven to 220°C. Wash vegetables. Cut bell pepper into strips, place in a dish. Drizzle with oil, add rosemary, and toss. Bake 15 minutes at 200°C.
Transfer peppers to a freezer bag for 10 minutes to ease peeling. Blend soy yogurt, sun-dried tomatoes, parsley, wheat bran, peeled peppers, salt, and pepper until smooth. Cut cucumber into 4 cm sections (peel if not organic). Hollow out with a melon baller, leaving a sturdy base. Fill with pepper cream. Chill and serve within 2 hours.
1 cucumber
Coarse salt
100 g cottage cheese
100 g ricotta
4 mint leaves
4 pre-baked shortcrust pastry tart shells
Peel cucumber and slice into thin ribbons with a peeler. Sprinkle with coarse salt and drain for 15 minutes. Rinse thoroughly and pat dry. Mix cottage cheese, ribbons, and chopped mint. Layer into tart shells with crumbled ricotta. Serve chilled.
1 cucumber
200 g rice vermicelli
10 lettuce leaves
30 mint leaves
10 rice paper sheets
Salt and pepper
Wash and julienne cucumber into 5-6 cm strips. Season and chill. Shred lettuce and mint. Cook vermicelli and cool. Soften rice paper in warm water, top with lettuce, mint, vermicelli, and cucumber. Roll tightly and wrap in cling film to prevent drying.
2 cucumbers
10 cl heavy cream
200 g fresh goat cheese
2 sprigs fresh mint
Salt and pepper
Peel cucumbers and halve lengthwise. Scoop out seeds. Cut into 5 cm sections. Blend cream, goat cheese, and chopped mint. Season. Spoon into cucumber sections. Enjoy immediately.
