Here’s a couple of cucumber recipes that are great addition to your menu during warm summer months (when they’re in season). Cucumbers are at their best form from May through July.

Cucumbers contains vitamin C and caffeic acid which helps soothe skin irritations and swelling. If you’re eating them with the skin, you’re going to get a lot of fiber.

COLD CUCUMBER

Ingredients:
2 med. cucumbers
2 c. buttermilk
1 chicken bouillon cube
Salt and pepper

Instructions:
Place buttermilk in blender.
Peel cucumber, split lengthwise and remove seeds (if desired).
Cut into pieces and place in blender.
Add salt and pepper to taste.
Melt chicken cube in 1/4 cup water and add to blender.
Blend on liquify for about 15 seconds.
Chill thoroughly.

Makes 3 to 4 servings.

This can be done using a large can of tomatoes (28 oz.), juice and all, instead of
cucumbers. Melt the chicken cube in some of the tomato juice instead of
water, and add less salt.

CUCUMBER VINAIGRETTE

Ingredients:
1 lg. cucumber
1/4 c. parsley, finely chopped
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
1 tbsp. water

Instructions:
Pare cucumber, cut crosswise into thin slices. (You should have about 2 cups.)
Place in small bowl.
Sprinkle parsley, sugar, salt, pepper, vinegar and water over slices.
Toss to mix; chill about 30 minutes.
Stir lightly before serving.

Serves 4.

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