Cucumber can be added to any meal without worrying about calories. - photos Rosemary Parkinson

Cucumber-Dill Salad

1 seedless European cucumber or 2 American cucumbers

3 tbs. cider or white vinegar

1 tsp. sugar

salt and freshly ground black pepper

1 small red onion, sliced and broken into rings

3 tbs. finely chopped fresh dill

Method

1. Wash the cucumbers and partially remove the skin diagonally using a vegetable peeler or fork and leaving a little skin between each strip.

2. Thinly slice the cucumber horizontally. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved.

3. Add cucumbers, onion, dill, and toss well.

4. The salad can be served at once, but it will improve in flavour if you let it marinate for about five minutes.

source: www.lpl.arizona. edu/cucumbers/recipes

Above:

Cream of Cucumber Soup

Ingredients

3 tbs butter

1 onion, chopped

3 cucumbers peeled and sliced

3 tbs flour

3 cups vegetable or chicken stock

1 cup milk

chopped mint or chive to garnish

Method

1. Melt two tablespoons of the butter in a medium-size sauce pan and sauté onions and cucumber until the cucumbers become tender and onions fragrant. Then remove from pan.

2. Melt the remaining butter and add the flour. Cook to a smooth mixture, add stock and cook over low heat until thick. Season with salt and pepper to taste.

3. Add sautéed cucumber and onions to the pan and cook for a further 10 minutes.

4. Purée soup in a blender. Just before serving, reheat and stir in the milk.

Garnish with chopped mint or chives.

Modern Caribbean Cuisine by Wendy Rahamut