The 40 Best Cucumber Recipes for Cooling Down on a Hot Day

Who knew you could roast cukes just like a chicken? All it takes is a few brushes of melted butter, a sprinkle of salt and pepper, and a stint in the oven to turn them crisp and tender. Baking them also helps soften their bitterness.

Making soup from scratch only sounds like an all-day project. This cold soup comes together with just a few whirls in the blender. Pair it with an Asiago-encrusted baguette for dipping.

It doesn’t get easier than in-season produce, fresh herbs and a dash of vinegar. Top each bowl off with a dollop of sour cream if you’re feeling decadent.

The easiest way to enhance cucumbers’ flavor (and get them to soak up sauce and dressing like a charm) is smashing them. After smashing and slicing, sweat out some of their moisture by sprinkling them with salt and letting them drain for 30 minutes.

Refreshing, lime-kissed cukes are just the foil for fatty, rich steak. Might we suggest slathering the tortillas with a spoonful of roasted poblano and corn guacamole before topping them off?

If you’re that person at the table who eyes everyone’s abandoned pickle spears, you *need* to try making a batch from scratch. They require minimal effort and can be jazzed up with whatever herbs and seasonings your heart desires.

Whether you serve it as a communal appetizer or devour it for breakfast solo, this simplistic meal is undeniably classy. (Plus, it makes the most of tomato season.)

This summer dish is begging to be eaten al fresco. It’ll also make you a believer in the magic of marinated tofu, but feel free to swap in grilled chicken or flaked salmon instead.

Use this Vietnamese-inspired dish to break out of your dinner rut (and salmon obsession). It’s super flexible, since it works with any firm white fish, like cod or hake.

Buttery phyllo crust + herb-heavy falafel filling + crisp produce = the tastiest Mediterranean meal ever. Serve it with plenty of crumbled feta and Greek yogurt.

You’re only a few pulses away from this Spanish classic. Pair it with a few tapas (like pan con tomate or charcuterie) and wash it all down with a pitcher of sangria.

Does it get more refreshing than sliced cukes alongside the juiciest summer melon on the planet? We think not. Feel free to serve the salad with toasted crostini for dipping into the cheese.

Warning: You’ll want to put the herby, garlicky yogurt on everything, from gyro to grilled chicken to pita chips. The trick to its intense flavor is using the stems of the dill instead of just the leaves.

Honey-roasted peaches sweeten up peppery arugula just enough, while cukes and chopped almonds offer crunch. All that’s missing is a dash of EVOO and a spritz of lemon.

Any sammy that’s crowned with a mountain of crispy frizzled onions is one after our own heart. Here, thin-sliced cucumbers add freshness to this enviable lunch.

Blended or puréed cucumber juice is slightly sweet, slightly bitter and so damn refreshing. Alongside magical spirulina (aka nutritious blue-green algae) and a whole fresh lime, it makes for an energizing green smoothie that you actually won’t mind drinking on the reg.

There’s no need to fuss with raw fish to get your sushi fix at home. This vegetarian version stars sushi rice, cukes, carrots, scallions and avocado. Feel free to add imitation crab or cooked shrimp if you’re feeling fancy.

Sure, they’re stuffed with savory cremini mushrooms and ground chicken. But the real star is the quick-pickled cucumbers, which add herbaceous tang to every bite.

Who needs vinaigrette—let alone store-bought dressing—when you can mix a five-ingredient spicy yogurt sauce in 30 seconds?

Wave goodbye to your sad desk lunches of the past. This beauty only takes about ten minutes from start to finish, thanks to handy canned chickpeas.

Cukes are the star of this zingy side dressed in garlicky balsamic vinaigrette. Buttery avocado makes the salad filling enough to be the main meal, if you’d prefer.

Not only is this sipper super light and refreshing, but it only calls for a modest amount of elderflower liqueur and bitters. You could make it stronger with a couple ounces of gin, tequila or vodka.

Even your picky kids won’t have any complaints about this soul-warming meal. And the peanut sauce couldn’t be easier (we’re talking three pantry staples, people).

Cucumbers serve as the crisp, citrusy base for a cooling salsa that tames the heat and spice of the shrimp. Tame it even further with a drizzle of Mexican crema or sour cream.

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Ground lamb makes for an earthy, gamier meatball than beef, but you can substitute one for the other no problem.

File this under Surprisingly Delicious Appetizers for a Crowd. The filling is as easy as combining canned tuna and store-bought pesto.

AKA our favorite way to taste the rainbow. Cukes are just one of five veggies called on to fill these rice paper-wrapped handhelds.

Instead of traditional stale bread, this panzanella uses fresh hushpuppies, or cornmeal-buttermilk fritters. No offence to the O.G., but we might never have it the standard way again.

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Don’t look now, but even beef is jealous of this next-level veggie burger, held together with walnuts, quinoa and an egg.

Quick-pickled cucumbers, shelled edamame, shredded carrots and steamed asparagus compensate for the rich lemon-sriracha mayo.

Peanut powder and chopped peanuts in the chicken breading boost this 40-minute weeknight wonder’s protein content big time.

The salsa contains all the usual suspects, like lime, cilantro and jalapeño, plus one secret ingredient: diced mango.

The salmon is delicate and oh so tender, but the yogurt dip is what’ll keep you coming back for more. Use it on chicken, burgers, veggie skewers or pita chips.

This low-carb take on crostini still checks all the boxes for a killer appetizer: salty meat, in-season produce and a few dollops of something creamy. (OK, we’ll tell: It’s crème fraiche.)

For the uninitiated, raita is a South Asian condiment that’s popular in India. It’s made with dahi (a traditional fermented dairy product) and raw or cooked veggies. Here, it’s blended with cukes, onions, garlic, mint and spices.

Spiralized cucumbers are arguably the most refreshing pasta alternative of all time, even more than zoodles. (There, we said it.) If you don’t have a spiralizer, use a peeler or grater instead.

It’s mind-blowingly easy to make, since all it takes is chopping the cucumbers and tossing them in creamy, tangy dill dressing. The hardest part is waiting for it to chill before digging in.

It’s no secret that cucumber and fresh lime juice pair beautifully together. Luckily, they’ll have no problem making room for tequila and ginger beer, too.

It’s a flavorful, impressive seafood dish that’s fancy enough to serve at a dinner party. Your guests will never guess that it was ready in 35 minutes flat.

Yup, we’ll put it on just about anything, including kebabs, gyros, burgers, salads, crudites and sandwiches. Go ahead, make a double batch.