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35 GABY HOLLAND CUCUMBERS are the perfect veg- etable for summer since they are made up of 95 percent water and provide many essential vitamins and minerals making them a great food choice to keep hydrated this summer. Cucumbers are members of the cucurbitaceae family, as are wa- termelon and pumpkins. The cu- cumbers we're most familiar with belong to the specific genus/spe- cies group, Cucumis sativus, and besides having a high water con- tent they provide us with valuable antioxidant (including vitamin C, beta-carotene, and manganese), anti-inflammatory, and anti-can- cer benefits. Even though long, dark green, smooth-skinned garden cucum- bers are familiar vegetables in the produce sections of most grocer- ies, cucumbers actually come in a wide variety of colours, sizes, shapes and textures. They may be short, slightly oval, or even round in shape. Their skins can be smooth and thin, or thick and rough. As with most vegetables, the skins and seeds of cucumbers are richer in nutrients than the flesh itself so if properly washed include them whenever possible, other- wise peel using a potato peeler and remove the seeds by cutting the cucumber lengthwise and using the tip of a spoon to gently scoop out the seeds. Cucumbers are not a strong fla- voured vegetable but dress them up with a bit of seasoning and some herbs and nuts and give this otherwise underrated, 'bland' vegetable a new lease of life. Add cubed cucumber to your salad with some feta cheese or other strong tasting cheese for that extra crunch. Slice thinly with a dress- ing of soy sauce, sesame seeds and chilli flakes for an Asian style salad. Add them to your favourite juice for a truly refreshing drink or whip up a chilled cucumber soup in just a few minutes. Cucumbers should be stored in the refrigerator where they will keep for several days. Cucumbers should not be left out at room temperature for too long as this will cause them to wilt and be- come limp. maltatoday, SUNDAY, 17 SEPTEMBER 2017 Fine food of the week Food Ingredients • 2 large cucumbers, coarsely chopped • 1 ½ cups plain Greek yogurt • 3 tbsp fresh lemon juice • 2 spring onions, chopped • 1 clove garlic • 1/3 cup dill • ¼ cup mint leaves • ¼ cup olive oil, plus more for drizzling • Salt • Fresh ground white pepper Method 1. In a blender, combine the chopped cucumber with the yogurt, lemon juice, onion, garlic, dill, parsley and the ol- ive oil. Blend until smooth. 2. Season with salt and white pepper, cover and refrigerate for at least 8 hours or over- night. 3. Season the soup again just be- fore serving. 4. Pour the soup into bowls gar- nish with a drizzle of olive oil, some chopped dill and serve. Recipe of the week Fun Facts • The term "cool as a cucumber" is actually derived from the cucumber's ability to cool the temperature of the blood and ease facial swelling, which is why cucumbers are used in facials or to reduce eye puffiness. • Cucumbers originated in India around 3,000 years ago. • They are rich in antioxidants, potassium, vitamin A, vitamin K, magnesium, iron and a lot more minerals. Vitamin K has bone strengthening properties. Thus, cucumbers are a great way to build your bones! • Cucumbers are a great quick fix to eliminate bad breath. Simply press a slice of cucumber to your mouth's roof for 30 seconds. • The cucumber sandwich is very much a British invention when they were served during afternoon tea. • The popularity of the cucumber sandwich reached its upper-class zenith in the Edwardian era, when cheap labour and plentiful coal enabled cucumbers to be produced in hotbeds under glass through most of the year. Chilled cucumber and yoghurt soup Cooling cucumbers