Cucumbers have a fresh, pleasant taste, they are rich in fiber, water, potassium, they also contain iodine, vitamins PP, C and B. Cucumbers can be used to prepare a large number of tasty and healthy dishes.
Cucumber sandwiches
The simplest cucumber snack is sandwiches. To prepare them, you need to take curd cheese, loaf, garlic, parsley and fresh cucumber.
Cut the loaf into 1cm slices, dry them in a toaster or in a hot skillet without oil. Mix curd cheese with crushed garlic and finely chopped parsley. Spread this mixture on slices of a loaf and garnish them with cucumber slices on top.
Cucumber, Chinese cabbage and daikon salad
To make a juicy vegetable salad, you will need the following ingredients:
- 1 large fresh cucumber;
- 1 daikon;
- 300 g of Chinese cabbage;
- red ground pepper to taste;
- salt to taste;
- vegetable oil;
- lemon juice;
- dill greens.
Cut the daikon and cucumber into strips, tear the Chinese cabbage into small pieces, finely chop the dill. Combine all the ingredients in a salad bowl, salt and pepper, pour with lemon juice and season with vegetable oil. Let the salad sit for 40-50 minutes, then serve it with meat dishes or mashed potatoes.
Cucumber salad with egg and radish
A very light and tasty salad can be prepared with the following ingredients:
- 2 fresh cucumbers;
- a bunch of radishes;
- 1 boiled chicken egg;
- green onions;
- fresh dill;
- salt to taste, - 1 tbsp. l. sour cream.
Remove the skin from the cucumbers and cut them into strips. Cut the radish into thin slices, the egg into small cubes, finely chop the onion and dill. Combine all the ingredients in one bowl, salt, pour over sour cream and mix gently.
Cold cucumber soup
In hot summer months, cucumbers can be used to make a refreshing cold soup. For him you will need:
- 2 large fresh cucumbers;
- 2 cloves of garlic;
- 1 tbsp. curdled milk;
- 1 tbsp. olive oil;
- 2 cloves of garlic;
- 2 tsp lemon juice;
- 2 tbsp. boiled water;
- salt to taste;
- parsley.
Wash and dry the cucumbers, peel them. Cut 5-6 thin slices from one cucumber; they will be needed to decorate the dish. Just cut the rest into small pieces.
Grind water, garlic and cucumbers in a blender. Add olive oil to the resulting puree and stir. Salt the mixture, pour curdled milk, lemon juice into it and beat.
Put the cucumber soup and yogurt in the refrigerator for 40 minutes. Pour the chilled dish into plates, garnish with cucumber slices and parsley sprigs.
