Cucumbers are the best summertime vegetable.  They are crisp and refreshing and delicious when chilled.  The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling. The hard skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.

Tan Abour

2-3 cloves garlic, minced fine
4 cups yogurt
2 cups minced cucumber
4 tsp white vinegar
4 tsp chopped fresh mint
1 tsp chopped fresh dill
Salt and freshly ground pepper
Cucumber slices

Stir garlic into yogurt along with remaining ingredients, reserving the cucumber slices. Chill for 3 hours. If soup is too thick, dilute with a little water. Garnish with thin cucumber slices (Serves 4-6)

Cucumber, Beet and Feta Salad

1 lb beets
1-1/2 lbs cucumbers, unpeeled
3 Tbs olive oil
1 Tbs sherry vinegar
2 tsp fresh minced herbs (chives and tarragon)
1 tsp minced garlic
1/2 tsp salt
1/4 lb feta, crumbled

Boil or roast beets.  Set aside to cool.  Cut away ends of cucumbers and slice them about a 1/4 inch thick.  In a large bowl, whisk the oil, vinegar, herbs, garlic and salt, mixing well.  Add the cucumbers and stir to coat.  Remove the cucumbers with a slotted spoon, draining excess dressing into the bowl, and arrange on a platter in a broad layer.  Slip skins from beets and slice them about 1/4 inch thick.  Add them to the leftover dressing and stir to coat.  Remove beets from dressing with a slotted spoon and arrange on top of the cucumbers.  Sprinkle with feta and serve.

Cucumbers and Pasta

Cold Cucumber Tomato Topping for Pasta:
1 lb cucumbers
Salt and freshly ground pepper
White wine vinegar
1 ½ lb ripe tomatoes
½ cup chopped red onions
1 tsp minced garlic
2 Tbs chopped parsley
1 Tbs chopped fresh basil
¼ cup olive oil
1 lb spaghetti
Grated Parmesan cheese

Peel and seed the cucumbers. Dice into ¼ inch pieces and toss with ¼ tsp salt and 2 Tbs wine vinegar. Let sit for 30 minutes and drain. Peel, seed and dice the tomatoes and combine with the cucumbers, onions, garlic, herbs and olive oil. Taste and add more vinegar, salt and pepper if necessary. Cook the spaghetti in salted water al dente. Toss the hot pasta with the cucumber tomato mixture. Serve with grated Parmesan cheese. (Serves 3-4)

Pesto Pasta Salad with Cucumbers

1 lb cucumbers
Salt
1 lb linquini
2 Tbs olive oil
½ cup Pesto Sauce (recipe below)
2 Tbs chopped fresh parsley (optional)

Peel and seed the cucumbers and dice into ¼ inch pieces. Toss with salt and let sit. Cook the linquini, drain, cool under running water, and drain again. Toss with olive oil. Drain the cucumbers and press out the moisture. Toss the pasta with the pesto sauce and the cucumbers. Sprinkle with parsley before serving. (Serves 3-4)

Pesto Sauce:
2 cloves garlic
1 tsp salt
3 cups packed basil leaves
2 Tbs chopped parsley (optional)
2 Tbs pine nuts
½ cup olive oil
½ cup grated Parmesan cheese

Put all ingredients, except cheese, in a blender. Blend until mixture is thoroughly puréed. Beat in the cheese. (Makes about 1 cup)

Sautéed Cucumbers and Onions

1 lb cucumbers
Salt
1 clove garlic, crushed
1 cup finely sliced onions
2 Tbs butter
2-3 Tbs chopped chives
2 Tbs chopped parsley
Freshly ground pepper

Peel, score, seed, and slice the cucumbers. Salt and let stand for 20-30 minutes, then drain and pat dry. Cook the onions and garlic in butter until the onions are wilted, about 5 minutes. Add the cucumbers and sauté for 2 minutes until cooked through but still slightly crunchy. Remove the garlic. Toss in the chives and parsley and season to taste with pepper and salt. (Serves 4)

Quick Pickles

1 1/4 lbs cucumbers, trimmed and cut into 1/4-inch slices
1 1/2 tsp salt
1 cup cider vinegar
1 cup white vinegar
1 cup light brown sugar
1 cup slivered onion
2 cloves garlic, slivered
1 tsp dill seed
1 tsp mustard seed

Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.  Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.