1 vegetable, 5 recipes: cucumber

Botanically speaking, the cucumber is a fruit, like the tomato or zucchini, but it is generally eaten as a vegetable. Belonging to the Cucurbitaceae family, the cucumber is native to Asia. Very versatile in the kitchen, its freshness and crunch make it a popular addition to salads, sandwiches, and even drinks and water ices. One of the most water-rich foods, cucumbers are thirst-quenching and hydrating, making them an ideal choice for sunny days. Cucumber is also rich in vitamin K, essential for blood clotting and bone health, but also in phytosterols and tannins, biochemical compounds that help reduce blood cholesterol levels.

Choosing and storing cucumber wisely

A quality cucumber is distinguished by its bright green color, its shiny appearance, its firmness and the absence of wrinkles or bruises. To preserve its freshness and flavor, store the cucumber in the refrigerator, preferably in the vegetable drawer for 2 to 5 days after purchase. Avoid leaving it at room temperature so that it does not dry out too quickly and lose its inimitable crunch.
There's no point in peeling it. In fact, its skin constitutes a privileged source of vitamins and fiber. Contrary to popular belief, the skin is not more difficult to digest, because the presence of pepsin even facilitates digestion. So just rinse it before consuming it. It is not necessary to drain it either, because its water contains a large quantity of vitamins and minerals.

Enhance the cucumber

Ideal for fresh and vitamin-rich spring recipes, cucumber is a basic ingredient in many salads. You can slice or dice it and add it to a green salad with other vegetables like tomato, pepper or onion, or simply spice it up with fresh mint and a little olive oil. olive. For seasoning, the combination of soy sauce, sesame oil and white vinegar gives an umami flavor to the cucumber that you can even leave to marinate for a few hours.

Cold cucumber soups are a very good option to enjoy cucumber. Mix cucumber with yogurt, garlic, mint and a little lemon juice for a refreshing and light cold soup. Anti-waste tip, if you have peeled your cucumber and you don't know what to do with the peelings, reuse them to make a soup or a fresh sauce. On toast or in a sandwich, try it with cream cheese, arugula or smoked salmon for a fresh and light lunch. Although we usually eat it raw, you can also cook cucumber in a pan or steam it, just like zucchini. Sauteed for a few minutes with a little garlic and chives, the cucumber goes perfectly with rice or semolina dishes.
Cucumber is ideal for detox water. Simply add slices of cucumber, mint and lemon to cold water and let it steep for a few hours in the fridge.

Cucumber peel soup with Greek yogurt

© Emanuela Cino

This simple and delicious cold soup recipe will allow you to reuse your peelings. Greek yogurt and fresh mint perfectly enhance the flavors of the vegetable. Add a little spice and that’s it!

Discover our recipe for cucumber peel soup with Greek yogurt

Thai style cucumber

© Valéry Guedes

This cucumber salad with Asian influences, enhanced with ginger, coriander, Thai basil and peanuts, is an invitation to discover new, exotic and surprising flavors.

Discover our Thai-style cucumber recipe

Cucumber ricotta, basil

© Clara Vucher

As a starter or main course, this recipe is simple but effective. Cucumber, ricotta and basil combine wonderfully in these little bites full of freshness.

Discover our recipe for cucumber ricotta, basil

Eskimos cucumber, lime and coriander

The cucumber brings a fresh and crunchy note, the lime adds a refreshing acidity, while the coriander brings a herbaceous and fragrant touch. A combination of surprising flavors to which is added a little honey to sweeten everything. The perfect spring dessert.

Discover our recipe for cucumber, lime and coriander eskimos