Cucumbers are usually eaten chilled and raw in salads. Wash and dry the cucumber and slice off both ends. Only peel if the skin is rough or bruised. Slice the cucumber into thin rings, or if it is very seedy, cut it in half lengthwise, scoop out the seeds with a teaspoon and chop the flesh into chunks.
Chilled cucumber soup
Use a blender to make this refreshing summer soup.
1. Cut up 1 cucumber and sprinkle with salt. Leave for 30 minutes, then rinse well and drain. In a large bowl, mix together 300 ml natural yogurt, 150 ml cream for pouring, 1 crushed garlic clove, 2 tablespoons each of olive oil and white wine vinegar.
2. Season with salt and pepper, then fold in the cucumber. Tip everything into a blender and whizz until smooth. Chill for 2 hours. This soup looks pretty garnished with mint leaves and a swirl of cream for pouring.
This Greek cucumber dip is delicious.
1. Peel and finely dice 1 Lebanese or telegraph cucumber. Sprinkle with a little salt. Leave for 30 minutes, then rinse, drain and squeeze the cucumber well to remove the excess liquid.
2. Combine 2 cups natural yogurt and 2 finely chopped garlic cloves. Stir in the cucumber and 1⁄4 cup chopped mint. Season with pepper. Drizzle with olive oil, if liked, and serve with flat breads and crisp wafers for dipping.