When we think of cucumber, we immediately think of freshness and crunchiness. And these are its two great strengths, but they are not the only ones. Cucumber is also a large quantity of water, 96.3g per 100g, no less. Ideal in summer when our body needs to be hydrated. All for a ridiculous caloric bill of 14.7kcal per 100g, even if calories are only one data among many others.
With or without skin?
Always with! It’s better. Obviously, if it’s organic, it’s the Holy Grail. Why is it important to keep the skin? Because it contains pepsin, which makes it easier to digest. A great ally, especially for cucumber seeds, which are protected by a membrane that makes them particularly indigestible. So if you eat the seeds, it’s better to enjoy the skin too!
Cucumber + dairy = Romeo + Juliet
To say that these two are inseparable is an understatement. Between Greek tzatziki in which the crunchy cucumber is combined with the melting yogurt or cucumber with cream, this marriage is emulated. In a bite, on toast, in a salad, we can no longer count the number of times this vegetable is combined with Greek yogurt, labneh, crème fraîche, or other. Why do we love this combination? Because it’s fresh, quite simply. And in summer, our hearts and bodies are looking for freshness. Mostly eaten raw, cucumber can also be cooked, briefly sautéed in a pan.
Here, we offer you 4 no-cook recipes, and a final bonus in which you have to prepare broth for the rest of the recipe.
Cucumber stuffed with goat cheese and herbs
© Akiko Ida
Fresh bites, nicely hollowed out and garnished with cheese, to serve as a starter or an aperitif, between crunchy and soft.
Discover the recipe for Cucumber stuffed with goat cheese and herbs
Cucumber salad with dill, labneh
© Valery Guedes
To prepare homemade labneh, nothing could be easier. Simply drain Greek yogurt in a cheesecloth for a few hours. The longer you wait, the thicker it will be! Then you are free to flavor it as you wish with lemon, herbs, spices, or other.
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Salad of cucumbers, pomegranate, tomatoes, parsley and green peppers
© Valery Guedes
A vegetarian recipe, of Turkish origin, full of colors and textures. If the cucumber brings freshness; the chilli adds power, tempered by the sweetness of the tomatoes; the almonds seduce with their crunchy crunch; and the pomegranate juice vinaigrette coats everything.
Discover the recipe for Cucumber, pomegranate, tomato, parsley and green pepper salad
Tzatziki with white goat cheese
© Marie-Pierre Morel
Tzatziki in a toast version. To change from the classic recipe, the cucumber is grated, and it is completed with diced fennel, garlic and spring onion. It is mixed with goat’s cheese and thick cream, without forgetting the mixed fresh herbs such as parsley, coriander, mint, dill and chives.
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Bonus recipe and almost no cooking: Seffa with cucumbers and mint
© Fabrice Veigas
The strength of this recipe? The broth flavored with onion, celery, fennel, and lime, used to swell the semolina, which is then mixed with raw cucumber slices and mint leaves. A vegan delight, easy to prepare in advance and leave to rest in the fridge.
Discover the recipe for Seffa with cucumbers and mint
