Type what you have

Ingredients

• ✓ cucumber
• egg
• buttermilk
• beet
• dill
• chive

Instructions

1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
2. 2 Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.

By George Doyle Gamber

Ingredients

• ✓ cucumber
• vegetable oil
• green onion
• chicken broth
• lemon juice
• sugar
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
2. 2 Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.

By Kristen Langford

Ingredients

• ✓ cucumber
• green onion
• margarine
• red wine vinegar
• chicken broth
• farina
• salt
• tarragon
• sour cream
• parsley

Instructions

1. 1 Peel, seed, and chop 2 cucumbers.
2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
3. 3 Put the soup into a blender, and puree it.
4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Ingredients

• ✓ cucumber
• ✓ cucumber
• tomato
• green bell pepper
• onion
• red wine vinegar
• garlic
• salt
• olive oil
• water
• onion
• green bell pepper

Instructions

1. 1 Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
2. 2 Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

By Luis Luna

Ingredients

• ✓ cucumber
• beef oxtail
• beef stew meat
• potato
• onion
• tomato
• celery
• carrot
• cabbage
• beef bouillon
• black pepper

Instructions

1. 1 In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
2. 2 Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

By Sonya Rutnam

Ingredients

• ✓ cucumber
• olive oil
• onion
• garlic
• vegetable broth
• milk
• soy sauce
• curry powder
• parsley
• red pepper flakes
• cayenne pepper
• sesame oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Ingredients

• ✓ cucumber
• watermelon
• orange juice
• olive oil
• yellow bell pepper
• onion
• garlic
• jalapeno pepper
• lime juice
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Place 1/2 cup of watermelon, orange juice, and oil in a blender or food processor; blend until smooth.
2. 2 Transfer to a medium bowl; add cucumber, bell pepper, onion, garlic, jalapeño, lime juice, and herbs. Season with salt and pepper to taste. Refrigerate until ready to serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cucumber
• tomato juice
• tomato
• onion
• green bell pepper
• green onion
• parsley
• lemon juice
• red wine vinegar
• garlic
• tarragon
• basil
• sugar
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Ingredients

• ✓ cucumber
• radish
• red onion
• dill
• parsley
• olive oil
• white wine vinegar
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
2. 2 Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
3. 3 Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ cucumber
• cream cheese
• garlic
• lemon juice
• italian seasoning
• hummus
• roma tomato
• kalamata olive
• red onion
• feta cheese

Instructions

1. 1 Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
2. 2 Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

By Debbie

Ingredients

• ✓ cucumber
• bow-tie pasta
• tomato
• red onion
• garlic
• hummus
• basil
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and refrigerate until cool to the touch, about 15 minutes.
2. 2 Combine cucumber, tomatoes, red onion, and garlic in a medium bowl. Add cooled pasta. Toss with hummus. Gently mix in basil. Season with salt and pepper. Adjust the amount of hummus based on how wet or dry the salad seems. Garnish with feta cheese.

By funnybelle

Ingredients

• ✓ cucumber
• olive oil
• couscous
• mung bean
• vegetable broth
• salt
• tomato
• lemon
• cilantro
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
3. 3 Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

By Fioa

Ingredients

• ✓ cucumber
• mezze penne pasta
• cherry tomato
• shallot
• pink salmon
• olive oil
• white wine vinegar
• lemon juice
• lemon pepper seasoning
• dijon mustard
• salt
• dill weed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
2. 2 Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
3. 3 Make vinaigrette: Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl until well combined.
4. 4 Drizzle vinaigrette over the salad and toss gently to combine.

By Kim's Cooking Now

Ingredients

• ✓ cucumber
• yogurt
• olive oil
• lemon
• dill
• mint
• parsley
• sea salt
• black pepper
• cherry tomato
• red onion

Instructions

1. 1 Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
2. 2 Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

By Bibi

Ingredients

• ✓ cucumber
• zucchini
• red onion
• tomato
• black olive
• basil
• thyme
• red wine vinegar
• balsamic vinegar
• lemon zest
• lemon
• kosher salt
• white sugar
• black pepper
• olive oil

Instructions

1. 1 Mix cucumbers, zucchini, onion, tomatoes, olives, basil, and thyme together in a large bowl.
2. 2 Whisk red wine vinegar, balsamic vinegar, lemon zest, lemon juice, salt, sugar, and pepper together in a medium bowl until well combined.
3. 3 Slowly whisk oil into dressing mixture in a medium bowl until combined; pour over salad, and serve.

By Dan Zahra

Ingredients

• ✓ cucumber
• water
• falafel mix
• vegetable oil
• salt
• sour cream
• milk
• parsley
• salt
• salad green
• tomato
• avocado
• bacon
• egg
• feta cheese

Instructions

1. 1 Mix water and falafel mix together in a bowl; let stand for 10 minutes. Form mixture into 12 patties, about 1/2-inch thick.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes. Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. Cool falafel to room temperature; break into pieces.
4. 4 Whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate.
5. 5 Spread greens onto serving plates. Arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens. Drizzle dressing over each salad.

By Jenn T.

Ingredients

• ✓ cucumber
• orzo pasta
• cherry tomato
• red onion
• olive
• asiago cheese
• garlic
• olive oil
• red wine vinegar
• lemon
• salt
• black pepper
• basil
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
2. 2 Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
3. 3 To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

By Kim's Cooking Now

Ingredients

• ✓ cucumber
• lime juice
• white sugar
• water

Instructions

1. 1 Combine the cucumber, lime juice, sugar, and water in a food processor; puree.

By Kelly Baker-Hefley

Ingredients

• ✓ cucumber
• watermelon
• lime

Instructions

1. 1 Run watermelon and cucumber pieces through a juicer following the manufacturer's instructions, and place the juice into a pitcher. Stir in lime juice, and serve.

By Alyse Ellienne

Ingredients

• ✓ cucumber
• apple
• raspberry vinaigrette

Instructions

1. 1 Mix diced apple and cucumber slices together in a small bowl. Drizzle vinaigrette over the apple mixture and toss to coat.

By EllyBelle

Ingredients

• ✓ cucumber
• soft tofu
• orange zest

Instructions

1. 1 Puree tofu, cucumber, and orange zest in a food processor until smooth.

By stronglive1

Ingredients

• ✓ cucumber
• onion
• salt
• white sugar
• white vinegar

Instructions

1. 1 Combine cucumbers, onion, and salt in a bowl filled with water. Refrigerate until vegetables are softened, about 2 hours; drain.
2. 2 Combine sugar and vinegar in a saucepan; bring to a boil. Remove from heat; cool to room temperature. Pour liquid over cucumber mixture. Freeze until frozen, 1 to 2 hours.

By Danielle Kroll

Ingredients

• ✓ cucumber
• salt
• black pepper
• garlic powder
• mayonnaise

Instructions

1. 1 Place the cucumber slices into a large bowl. Season with salt, pepper and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20 minutes before serving.

By SECRETV2

Ingredients

• ✓ cucumber
• carrot
• cream cheese

Instructions

1. 1 Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
2. 2 Cut each cucumber half into 5 pieces to serve.

By Philadelphia

Ingredients

• ✓ cucumber
• sour cream
• greek yogurt
• garlic
• olive oil

Instructions

1. 1 Peel cucumbers, then grate into a colander. Squeeze out excess water.
2. 2 Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

By JessNeo

Ingredients

• ✓ cucumber
• tomato
• onion
• salad dressing
• parmesan cheese

Instructions

1. 1 Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.

By Beth

Ingredients

• ✓ cucumber
• chicken broth
• tomato
• lime juice
• cayenne pepper

Instructions

1. 1 Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
2. 2 Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

By JRELERJR

Ingredients

• ✓ cucumber
• basil
• sugar
• vodka
• ice

Instructions

1. 1 In a Collins glass, muddle cucumber, basil, and sugar until sugar is dissolved. Add vodka and crushed ice. Stir until well chilled. Garnish with an additional cucumber slice and basil leaf.

By Juliana Hale

Ingredients

• ✓ cucumber
• water
• jalapeno pepper
• mint

Instructions

1. 1 Combine water, cucumber, jalapeno pepper, and mint in a pitcher and refrigerate until chilled, about 2 hours.

By Buckwheat Queen

Ingredients

• ✓ cucumber
• pineapple
• lemon

Instructions

1. 1 Process pineapple, cucumbers, and lemon through a juicer. Chill in the refrigerator or serve over ice.

By France Cevallos