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Renowned chef seeks to rekindle cucumber love

Leading chef says cucumbers make the perfect summer vegetable

Head chef at the Petersham Nurseries Skye Gyngell has offered up his inspirational recipes that make the best use of cucumbers for the summer season.

Describing the vegetable as "crisp, watery and clean" Mr Gyngell said they worked perfectly in salads or gently cooked in more complex recipes.

Through his article in the Independent, the chef suggested people try a cucumber gazpacho soup, seasoned with sea salt, basil and cloves.

"A summery soup for those sultry days, this is punchy, sharp and exciting to eat, an explosion of sunshine in your mouth," he explained.

He suggests that cooks blend almonds, chilli, red onion, garlic, peppers, cucumber, tomatoes and sherry vinegar, and then add the sea salt and some olive oil.

Add in tomato juice and "liberal amounts" of basil and mint, and puree until it's still "textural and chunky".

Furthermore, the chef explained that cucumbers work happily with many other herbs, including dill and parsley.

Related Products: Sea Salt, Basil, Cloves 

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