Cool as a Cucumber

There really is something cool and refreshing about a cucumber. That iconic cucumber slice placed under your eyes soothes your skin, or you can add a slice to spruce up a drink – from water to your favorite cocktail. Cucumbers are a healthy option, with no fat and a slew of vitamins, minerals, and antioxidants, including magnesium, potassium, calcium, iron, and vitamin C. But cucumbers do so much more than that. They actually do cool down the temperature of your blood, can reduce swelling when applied topically, and might help lower blood sugar and keep you regular. What’s more, they can help reduce stress, boost energy, freshen breath, and even prevent hangovers. Now that’s cool.

Here are two fresh cucumber recipes from locals.

Photography by Rich Smith

Acropolis Grill’s Tzatziki Sauce

By Chef Lloyd George

Ingredients

1 cucumber, unpeeled and grated (English cucumber works best)
3 cups plain full-fat Greek yogurt
4 large garlic cloves, finely minced, or 4 Tbsp. granulated garlic
4 Tbsp. extra-virgin olive oil
2 Tbsp. rice wine or white vinegar
1 tsp. kosher salt
2 Tbsp. fresh dill, minced
1 tsp. white pepper

Directions

Slice cucumbers in half and clean out seeds. Then grate and drain them through a fine mesh sieve overnight or squeeze out moisture with a kitchen towel.
Combine yogurt, garlic, oil, vinegar, and salt in a large bowl and put in cooler overnight. The next day, transfer grated cucumber, fresh dill, and white pepper to yogurt mixture and stir. Keep chilled.
Serve with raw vegetables and warm pita or add to any grilled meats or vegetables.

Acropolis Grill's Tzatziki Sauce

Chef Lloyd George

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Course Sauce

Cuisine Mediterranean

Equipment

Grater
Fine Mesh Sieve (optional)

Ingredients

1 cucumber, unpeeled and grated (English cucumber works best)
3 cups plain full-fat Greek yogurt
4 large garlic cloves, finely minced (or 4 Tbsp. granulated garlic)
4 Tbsp. extra-virgin olive oil
2 Tbsp. rice wine or white vinegar
1 tsp. kosher salt
2 Tbsp. fresh dill, minced
1 tsp. white pepper

Instructions

Slice cucumbers in half and clean out seeds. Then grate and drain them through a fine mesh sieve overnight or squeeze out moisture with a kitchen towel.
Combine yogurt, garlic, oil, vinegar, and salt in a large bowl and put in cooler overnight. The next day, transfer grated cucumber, fresh dill, and white pepper to yogurt mixture and stir. Keep chilled.
Serve with raw vegetables and warm pita or add to any grilled meats or vegetables.

Keyword cucumber, greek yogurt, sauce, tzatziki, vegetarian, yogurt sauce

Sarah Gibson’s Cucumber and White Bean Toast

Serves 4

Ingredients

1 1/2 cups (or a 15-ounce can) great northern white beans, drained
1 lemon, juiced
1 garlic clove
2 Tbsp. extra-virgin olive oil
1/2 tsp. sea salt
1/4 tsp. pepper
3 Tbsp. fresh basil, julienned (rosemary or thyme works well, too)
1/4 cup sundried tomatoes packed in olive oil
1 English cucumber, sliced on an angle
4 slices of hearty whole wheat bread or naan bread

Directions

To make the white bean spread, add white beans, lemon juice, garlic, olive oil, salt, and pepper to a food processor. Blend for 20-30 seconds. Add 2 Tbsp. fresh basil and pulse until it’s incorporated.
Toast the bread.
Meanwhile, dice the sundried tomatoes and set aside some of the oil from the jar.
Spread white bean mixture generously over the top of the bread. Top it with sundried tomatoes and cucumber slices. Drizzle some olive oil, sea salt, and the remaining 1 Tbsp. fresh basil for garnish.

Looking for the perfect appetizer for when you’re entertaining or an easy snack for the whole family? Sarah Gibson of Chattanooga has just the recipe. “Cucumbers are a staple in our house,” she says. “They serve as a snack and a healthy addition to our weekday menu. This recipe accentuates the crispness of summer cucumbers and the comfort of a flavorful white bean spread over hearty bread.”

Cucumber and White Bean Toast

Sarah Gibson

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Course Appetizer, Snack

Servings 4 people

Ingredients

1 ½ cups great northern white beans, drained (or a 15-ounce can)
1 lemon, juiced
1 garlic clove
2 Tbsp. extra-virgin olive oil
½ tsp. sea salt
¼ tsp. pepper
3 Tbsp. fresh basil, julienned (rosemary or thyme works well, too)
¼ cup sundried tomatoes packed in olive oil
1 English cucumber, sliced on an angle
4 slices hearty whole wheat bread or naan bread

Instructions

To make the white bean spread, add white beans, lemon juice, garlic, olive oil, salt, and pepper to a food processor. Blend for 20-30 seconds. Add 2 Tbsp. fresh basil and pulse until it’s incorporated.
Toast the bread.
Meanwhile, dice the sundried tomatoes and set aside some of the oil from the jar.
Spread white bean mixture generously over the top of the bread. Top it with sundried tomatoes and cucumber slices. Drizzle some olive oil, sea salt, and the remaining 1 Tbsp. fresh basil for garnish.

Notes

Looking for the perfect appetizer for when you’re entertaining or an easy snack for the whole family? Sarah Gibson of Chattanooga has just the recipe. “Cucumbers are a staple in our house,” she says. “They serve as a snack and a healthy addition to our weekday menu. This recipe accentuates the crispness of summer cucumbers and the comfort of a flavorful white bean spread over hearty bread.”

Keyword basil, cucumber, garlic, healthy snack, sundried tomatoes, toast, white bean spread, white beans