Cooking with Cucumber

Cucumbers are abundant in the summertime, but we often have no clue what to do with them besides throw them in a salad. They actually were a common staple at our dinner table thanks to my grandparents tradition of serving them thinly sliced in apple cider vinegar. 

This week I received a large amount of cucumbers from the farm and decided to share a few fun ways to use them in appetizers. These recipes are cool and refreshing and sure to be a hit at your next summer get-together!

Cucumber Feta Hummus

Makes 2 1/2 cups 

 

All you need:

2 (15 oz.) cans garbanzo beans, drained and rinsed

1/4 cup tahini

1/4 cup feta, plus more for garnish

1/4 cup olive oil

2 tablespoons plain Greek yogurt

2 tablespoons water

1 large cucumber, peeled, seeded and diced

Juice of 1 lemon

1 tablespoon fresh dill, plus more for garnish

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

All you do:

1. Combine hummus ingredients in a food processor until smooth, scraping down the sides of the bowl as needed. 

 

2. Transfer the hummus to a serving bowl and garnish with feta and dill. Serve with fresh cut veggies, pita chips and/or rice crackers. 

 

Creamy Cucumber Avocado Soup with Garlic Herb Cheese Toasts

Serves 4

 

All you need:

1 large cucumber, peeled, seeded and diced

1 large ripe avocado, pitted and peeled

1 bunch scallions, chopped

1 cup vegetable broth

1 cup plain Greek yogurt

Zest and juice of 1 lemon

1/4 bunch fresh cilantro, chopped

1 jalapeno, seeded and chopped

1 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

Pinch sugar (or small amount of honey)

 

Toasts

1 small multigrain baguette, sliced on a bias

1/4 cup garlic herb cheese (such as Boursin)

 

All you do:

1. Puree all ingredients in a blender until smooth. Place in a bowl, cover with plastic and refrigerate 30 minutes. 

 

2. Meanwhile, preheat oven to 400. Place bread slices on a baking sheet and smear with herb cheese. Bake 8-10 minutes or until the toasts are golden brown and crisp. 

 

3. Ladle soup into bowls and serve with toasts for dipping.