The Best Cucumber Recipes, According to Eater Staff

A summer without eating cucumbers would be a summer wasted. On a hot day, it’s hard to find another ingredient that feels as refreshing and cooling as the mighty cucumber, which comes in so many varieties and — with its mild and watery flavor — can be a vehicle for even punchier pairings. You can use cucumbers for salads, of course, but it’s also ideal in a chilled, fish sauce-kissed gazpacho and perfect in a spicy margarita. Here are all the recipes Eater staffers will be making with cucumber this summer. 

Nuoc Cham Gazpacho

Kendra Vaculin, Bon Appétit

Sure, tomatoes provide the more dominant flavor in this nuoc cham gazpacho I fell in love with two years ago. But the humble cucumber is still necessary to provide a clean-tasting balance for a dish that can often come across as one-note. The less traditional additions of sesame oil and fish sauce bring additional complexity. This summer-friendly, drinkable soup is an excellent vehicle for summer produce that isn’t just another salad. — Missy Frederick, cities director

Chinese Smashed Cucumbers with Sesame Oil and Garlic

Julia Moskin, NYT Cooking

These Chinese smashed cucumbers with sesame oil and garlic are probably the most frequently made recipe-based dish in my household, thanks to the fact that they’re super easy (I fast-forward a bit through some the steps and they turn out equally delicious), I tend to have all of the ingredients on hand, and I can make the case to myself that they’re healthy and versatile enough to enjoy with every meal. I’ve been known to make a batch (four to six servings) and consume it all within 24 hours. They’re spicy yet refreshing; incredibly simple, yet restaurant-quality complex in flavor. Truly the perfect snack for a hot day, since they’re, quite literally, cool as a cucumber. — Hilary Pollack, senior editor

Dumpling and Smashed Cucumber Salad With Peanut Sauce

Hetty McKinnon, NYT Cooking

I started making this recipe while it was still cold outside, but it really comes into its own during the summer, when the idea of standing over a stove starts to feel as appealing as a pelvic exam. That said, you do stand over a stove here, but only to put a bag of frozen dumplings in a saute pan (I use Vanessa’s vegetarian ones, but you can use whatever you want). Then you walk away. The dumplings take approximately five minutes to cook, which I find is plenty of time to smash some cucumbers (this is fun to do with a rolling pin) and stir up a sauce of peanut butter, rice vinegar, soy sauce, a garlic clove, and some chile oil. It’s incredibly easy to make, and, thanks to its textures and robust flavor, even easier to keep eating until everything is all gone. — Rebecca Flint Marx, Home editor

Perfect Cucumber Salad

Rachel Perlmutter, The Kitchn

In the summer in the South, there are few dishes more ubiquitous than cucumber salad. Growing up, we almost always had a container of the stuff in the fridge during the hot months, and for good reason — it’s cooling and refreshing, just the kind of thing you want to eat when it’s a billion degrees outside. You can tweak this recipe from the Kitchn to suit your tastes — add more or less sugar, try different types of vinegar, or add in other crunchy summer veg. 

The only hard and fast rule here is that you absolutely must salt the cucumbers and let them rest for 15 or 20 minutes, just until the excess water seeps out. Pat them dry, then toss in the dressing, and you’ll have a salad that stays shockingly crunchy for days. And, if you really want to take things up a notch, stir a hefty dollop of mayo into the dressing as you’re mixing it for a creamy-cool salad that you’ll crave until fall arrives. — Amy McCarthy, reporter

Spicy Cucumber Margarita

Erin O’Brien

I love margaritas year round, but something about muddling a cucumber into everyone’s favorite tequila cocktail feels perfect for summer — especially when you include jalapeño, too. I like my margaritas with a pinch of salt and extra lime, but this recipe from Erin O’Brien is easily adaptable. You can make it as spicy and sour as you’d like; the Cointreau and agave bring balance. A Tajín rim is necessary. — Kat Thompson, associate editor