Cucumber Recipes

Chunky gazpacho: a no-cook Spanish-style cold soup of tomato juice, fresh chopped tomatoes, and cucumber, chilled three hours so the flavors marry. Vegan, gluten-free, low-fat.

Classic chilled gazpacho, the no-cook Spanish soup of ripe tomatoes, cucumber, pepper, and onion blended with tomato juice and a splash of wine. Light, refreshing, vegan, and ready in 10 minutes.

Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.

Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Grilled squid tossed with a sweet and sour cucumber salad, grilled corn, and Vidalia onions in a mustard seed and ancho vinegar marinade. A bold, restaurant-quality summer dish.

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Marinated sirloin steak grilled and sliced into pita bread with shredded lettuce and a cool cucumber yogurt sauce. A freezer-friendly meal prep recipe for easy weeknight grilling.

Chinese noodles in a savory-sweet pork sauce of hoisin, hot bean paste and ginger, topped with cool, crisp cucumber, black sesame and cilantro. A hearty, fried-sauce noodle bowl.

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.