The entire cucumber is edible, seeds and all. However, in many dishes, such as salads and salsas, peeled and seeded cucumber is more refined and pleasant to eat. Peeled and seeded cucumber also forms the base of white gazpacho soup.
Things You'll Need
- Whole Cucumbers
Peel the skin from the cucumber using a vegetable peeler. Peel it in long thin strips from top to bottom.
Use a knife to remove the round caps at the ends of the cucumber, if necessary.
Slice the cucumber in half lengthwise.
Hold the cucumber half in one hand and a teaspoon in the other.
Use the bowl of the spoon to carefully scrape out the seeds in several gentle motions. Be gentle or the cucumber might break.
Cut the peeled and seeded cucumber halves to the desired size and use them as soon as possible. As soon as the skin is off, the cucumbers will begin to oxidize and turn soggy.
Tips & Warnings
- Try using peeled, seeded and diced cucumber in tropical fruit salsas and julienned cucumber in salads. In most recipes, the delicate flavor of the cucumber will blend into the background, but you'll notice the crunchy texture.
- Peeled and seeded cucumber can also be blended with sweet onions to make white gazpacho soup.
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