Cucumber recipes

Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.

Quick turkey pita stuffed with alfalfa sprouts, tomato, cucumber, and a drizzle of creamy ranch. A fresh, no-cook lunch ready in under 10 minutes.

Shredded cabbage, carrots, peppers, and cucumbers marinate overnight in a tangy-sweet vinegar dressing. This crunchy health salad gets better as it sits, making it ideal for potlucks and meal prep.

Minted veggie dip blends non-fat yogurt, light sour cream, fresh cucumber, garlic, and chopped mint into a cool, creamy dip for raw vegetables. Light, refreshing, and low-fat.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.

Speedy gazpacho blends vegetable juice cocktail with fresh cucumber, green pepper, celery, and red wine vinegar for a chilled Spanish-style [soup](/recipes/soups) ready in 10 minutes. A hot-weather lifesaver when tomatoes are not in peak season.

Chunky avocado soup blends creamy pureed avocado with milk and chicken broth, then layers in diced corn, cucumber, tomato, and jalapeño. Chilled Mexican-style summer soup.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Traditional Japanese sunomono with paper-thin cucumber slices in sweet vinegar dressing, served with shrimp, crab, and tomato. A refreshing, light appetizer or side dish for any Japanese meal.

Cold seafood dip built on the surprise of sea cucumber, blended into a fluffy mix of cream cheese and whipped heavy cream. Three ingredients, served chilled with potato chips or crackers.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

Ogwissimanabo is a traditional Tuscarora yellow squash soup with shallots, cucumber, and a touch of maple syrup. A simple Native American summer soup ready in 30 minutes.

A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.

Creepy-crawly edible hornworms made from cucumber strips, cream cheese, and string cheese, served in hollowed-out tomatoes. A no-cook Halloween snack kids can help make.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.