A Couple of Cool Cucumber Recipes to Try

You may be fully aware that cucumber is a great source of vitamins B1, C and K, as well as minerals such as molybdenum, potassium, phosphorous, copper, manganese and magnesium. However, you may be clueless on how to serve this highly nutritious elongated vegetable in a way that you and your family will truly enjoy.

Below are a couple of the simplest and coolest cucumber recipes that you may try. Easy to prepare, they allow you to enjoy a nutrient-dense treat even if you have a very busy daily schedule or you have very limited culinary prowess.

Creamy Soup with Cucumber

A lot of people like to eat cucumbers raw, but it’s also a great idea to try them cooked. This creamy soup with cucumber allows you enjoy something with a very rich texture. What’s more, it may be enjoyed hot or cold. This recipe yields 4 servings, each one measuring 1 cup.

Ingredients:

4 cups of cucumbers (peeled, seeded and thinly-sliced)
1 avocado (diced)

1 onion (diced)

2 cloves garlic (minced)

1/2 cup of yogurt (plain and low-fat)

1 1/2 cups of vegetable or chicken broth

1/4 cup of parsley (chopped)

1/2 teaspoon of salt

1/4 teaspoon of ground pepper

1 tablespoon of lemon juice

1 tablespoon of extra-virgin olive oil

A pinch of cayenne pepper

Procedure:
Place a large saucepan over medium heat and heat olive oil.

Add your garlic and onion. Stir occasionally until cooked.

Add your lemon juice, stir and allow it to cook further for 1 minute.

Add the broth, cayenne pepper, salt and about 3 3/4 of your sliced cucumbers (the rest will be used later for garnishing).

Once boiling, reduce to low heat and allow it to simmer for about 6 to 8 minutes.

Place everything in a blender. Throw in your parsley and avocado, and blend using low speed until the consistency is very smooth.

Transfer into a bowl and mix in your plain yogurt.

Garnish with the remaining sliced cucumbers. Serve hot or cold.

Easy Cucumber Kimchi

Kimchi is made of cabbage that went through a very slow process of fermentation. However, there are also many other versions of this well-loved national dish of Korea. The fact is there are numerous vegetables that may be turned into kimchi, and some of them are cucumbers. This particular recipe makes 6 1/4-cup servings.

Ingredients:

2 pieces of cucumbers (the small kind suited for pickling)

2 white and green scallion parts (finely chopped)

2 cloves of garlic (finely chopped)

1 1/4-inch piece of fresh ginger (peeled and finely chopped)

2 tablespoons of rice vinegar

2 teaspoons of sugar

1/2 teaspoon of fish sauce

1 tablespoon of Korean chili powder

1 teaspoon of kosher salt

Procedure:

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Slice your cucumbers in half lengthwise. Afterwards, cut them crosswise to produce several half moons, each one measuring about 1/8-inch thick.

Place them in a bowl and mix in your kosher salt. Allow to stand at room temperature for about half an hour.

In the meantime, grab a stainless steel or glass bowl. Because you will be using it to contain highly acidic food, it’s important for the material to not react with the contents. Combine your scallions, garlic, ginger, chili powder, sugar, rice vinegar and Korean chili powder.

Go back to your mixture of cucumber slices and kosher salt. Drain the liquid very well.

Mix in your cucumbers with the ingredients you earlier combined in the stainless steel or glass bowl. Cover and stash in the refrigerator.

Wait for about 12 to 24 hours before you serve your cucumber kimchi.

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