Becci Bookner

I don’t know about you, but I am up to my eyeballs in cucumbers from my garden. It’s fantastic!

Not only do I have my pickling cap on, but I also have pulled out some of my favorite recipes that loved ones of all ages can enjoy.

I know I wrote about keeping an eye on dehydration during this hot, hot Summer of 2010, and cucumbers are perfect for doing just that. Not only are they a high water food, they also promote connective tissue health and skin radiance. You can read more about these fabulously cool veggies on the World’s Healthiest Foods website.

So, though I do have my pickling cap on, I’ve also pulled out some of my favorite recipes that loved ones of all ages can enjoy. The first comes from Becci Bookner’s “Cooks Who Care”. I love this little kitchen companion. The recipes are so quick and easy to pull together that it’s virtually impossible not to whip up something good to eat. Check it out in the Bookstore.

Cucumber Soup (from Cooks Who Care)

A lovely chilled soup that is perfect for a light Summer meal.

3 cucumbers, peeled and cut

1 small onion

1 cup chicken broth

1 cup tomato juice

1 Tablespoon tomato paste

32 ounces sour cream

1 heaping teaspoon salt

4 Tablespoons sherry

Put cucumbers and onion in food processor and juice. Add the other ingredients. Serve chilled. *Note: I’m vegan, so I use veggie broth and Tofutti Better than Sour Cream and this comes out just as tasty!

Another fave from my own recipe stash is:

Chilled Cucumber Salad

3 cucumbers, peeled and sliced

1 small onion, diced

1 tomato, diced, or cherry tomatoes, quartered

1 – 2 cups vinegar of your choice

2 Tablespoons of dried tarragon

1 Tablespoon of sugar, agave nectar (or other sweetener to taste)

2 Teaspoons salt

In a shallow glass dish, layer the cucumbers, onion, and tomatoes and lightly salt each layer. Mix the vinegar, tarragon, and sweetener of choice in a blender and pour the mixture over the veggie layers to cover. Chilling overnight is best, but at least 4 hours should work!

Lastly, how about a refreshing Summer drink that is packed full of nutrients and great for hydrating as well as calming stomach upset:

Cucumber Water

4 Cups of Spring, Filtered, or Sparkling Mineral Water

1 cucumber, sliced

2 lemons, juiced

1 Tablespoon of grated ginger

2 Tablespoons of agave nectar

A pinch or two of sea salt

Place sliced cucumber into a glass pitcher. Blend water, lemon juice, grated ginger, agave nectar, and sea salt in a blender until mixed. Pour the blended mixture over the cucumbers in the glass pitcher and chill overnight or for at least 4 hours. Note: another version of this recipe replaces ginger with fresh mint and berries—yum!

I hope you enjoy keeping cool with these recipes. Oh, and if you have some of your own to share, I hope you will—I’ve got plenty of cucumbers to experiment with!

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