F&W's Kay Chun reveals four fantastic ways to use cucumbers, from refreshing gazpacho to super-simple fried rice.
Puree 4 peeled, seeded and chopped cucumbers with1 1/2 cups green grapes, 1 garlic clove, ⅓ cup olive oil, 2 tsp. white vinegar and 1 cup water. Season with salt. Serve chilled with shrimp and almonds.
Grilled Cucumbers and Eggplant
In a bowl, whisk 1/4 cup each of olive oil and red wine vinegar with 5 minced garlic cloves and 5 minced anchovies; season with salt and pepper. In another bowl, toss 4 quartered Kirby cucumbers with 1 small eggplant, cut into wedges; toss with 3 Tbsp. of the dressing, then grill until tender. Add to the remaining dressing, toss with basil and serve with bread.