National Cucumber Month: Celebrate with these refreshing recipes
A hot favorite in summer for its cooling properties, cucumber is packed with nutrients that make it hydrating, nourishing, and wholesome. The US dedicates June to this veggie to celebrate National Cucumber Month annually. If you ask us, there could not have been a more refreshing start to the new month. Let us mark the occasion with these cooling recipes.
Cucumber cooler
Cucumber cooler is the perfect fix to your unending summer woes. And the fact that it is pretty easy to prepare, makes it a go-to beverage to beat the heat. All you have to do is, grab a shaker and mix fresh chopped cucumber, lemon juice, soda, and ice cubes. Shake well. Pour into a glass and garnish with a basil sprig and serve.
Cucumber soup
Ever heard of (or tried) cucumber soup? If not, then it's the perfect time to do so. Grab some chopped cucumber and blend them. To this, add yogurt, mint, salt, garlic, lemon juice, and pepper. Blend further and refrigerate. In the meantime, make croutons for the soup by shallow-frying some bread cubes. Pour the chilled soup into bowls, add croutons, and serve.
Cucumber raita
Cucumber raita is easy to make and supremely fresh to consume on a hot summer day. All you need to do is, take some yogurt and add chopped cucumber, onions, and some lemon juice to it. Season it well with pepper, salt, and coriander leaves. Mix all the ingredients well and refrigerate for a few hours before serving it.
Cucumber cheesecake
Calling all sweet tooths, this cucumber cheesecake will be your latest obsession. Combine crushed biscuits, cream cheese, lemon rind, and butter. Now add in some hung curd and beat the mixture until smooth. Then add sugar, egg yolks, gelatin, mint, lemon rind, and whipped cream and mix well. Layer it over the biscuit crust and refrigerate. Garnish with cucumber and mint leaves.
Cucumber peanut salad
If you love salads, there is no way you can miss out on this one. Peel and quarter some cucumbers lengthwise, dice them, and refrigerate. Grab a bowl and add some coconut slices and sugar to it. Toss in the cucumber cubes. Heat ghee, and add green chilies, asafoetida, and mustard seeds. After they sputter, pour over the salad. Add peanuts, refrigerate, and serve.
