Yes, Virginia, you can eat cooked cucumbers. (Goodness, am I the only one old enough to get that reference?)
Probably 2 years ago I put out a recipe that called for adding peeled chunks of cucumber to a stir fry. You put them in just at the last minute and cook only until the cucumbers are heated through, stopping before they lose their crunch. Really delicious.
And we’ve a recipe or two for cold cucumber soups, usually yogurt- or buttermilk-based, and with the cucumbers used raw. This recipe for a soup with cooked cucumbers is from Paige Witherington of Serenbe Farms. She adapted it from “Home Made” by Yvette Van Boven.
Ingredients:
6 cups vegetable broth 2 potatoes, cut into 1-inch cubes 1 medium white onion, peeled and coarsely chopped 3 celery ribs, cleaned and coarsely chopped 1 bay leaf 2 fresh thyme sprigs 2 medium cucumbers, coarsely chopped 1/2 cup heavy cream Salt and freshly ground black pepper 1/2 cup whole milk
Preparation:
In a large stockpot set over medium heat, combine the vegetable broth, potatoes, onion, celery, bay leaf and thyme sprigs. Simmer until the vegetables are tender, about 20 minutes. Carefully remove the bay leaf and thyme sprigs and add the cucumbers. Simmer for 5 minutes more. Turn off the heat and use a hand blender to purée the soup until smooth. Stir in the cream and season to taste with salt and pepper. Allow the soup to cool completely, at least 45 minutes, or transfer to a covered container and refrigerate overnight. When ready to serve, stir in milk and serve.