Cucumber Recipes

Cucumber is summer's quiet workhorse: cooling, hydrating, and versatile enough to carry a meal's refreshing course. Here are three simple preparations.

Cucumber and Radish Raita

Ingredients: 2 cups plain low-fat yogurt (not fat-free); 3/4 pound cucumber (1 European or 4 Persian), peeled if waxed, seeded if necessary, finely diced or shredded; 4 to 6 radishes, finely diced; 1 teaspoon cumin seeds, lightly toasted and ground; 1/2 teaspoon coriander seeds, lightly toasted and ground; salt to taste; 2 to 3 tablespoons finely chopped cilantro; 1 to 2 serrano or bird chilies, finely chopped (optional).

1. Whisk the yogurt in a bowl until smooth.
2. Fold in the cucumber, radishes, toasted cumin and coriander, and salt.
3. Stir in the cilantro and chilies, if using.
4. Chill for at least 20 minutes before serving so the flavors settle. Serve cold alongside rice, dal, or grilled food.

Quick Cucumber Kachumber

Ingredients: 2 cucumbers, diced; 1 tomato, diced; 1/2 red onion, finely chopped; juice of 1 lemon; salt, roasted cumin, and chopped cilantro to taste.

Toss everything together, rest 10 minutes, and serve. The lemon keeps it bright; eat it the same day.

Cucumber-Mint Cooler

Ingredients: 1 cucumber, roughly chopped; a handful of mint leaves; juice of 1 lime; 1 teaspoon honey or sugar (optional); 2 cups cold water; ice; a pinch of black salt.

Blend the cucumber, mint, lime juice, and water until smooth, strain if you like, and serve over ice with the black salt stirred in.

Cucumber's cooling quality is one reason traditional food wisdom prizes it in hot weather — for more on eating with the seasons, Swastik's learning library explores the food-first approach.