Slicing a Cucumber to Make Gazpacho

"My name is Brandon Sarkis on behalf of Expert Village. Today, I'll be making a quick and easy traditional Spanish Gazpacho. Alright. Next up is the cucumber. Now a lot of people will tell you to peel and seed this. I am not a lot of people. I like the skin. And since we're pureeing it, the skin will add a nice color to the soup. It'll add a nice, you know, little green specks. So what we're going to do is we're going to cut this just like that, vertically. And we're going to cut it like this. And you want to follow the contour of the cucumber as best you can. See if you cut this straight, you wouldn't end up with a very straight piece. It would kind of go off to one side and you'd have one skinny piece and one fat piece, so. What we're going to do here, same as before, little, narrow, small pieces like this. And the reason we cut it small like this is because one, less work later and two is it also decreases the surface area of the skin and it means that each piece is going to have more of the light green than the dark green. So they'll mix together a little better and look a little nicer. And that was it for cucumbers. I guess our next step is to go on to actually assembling the soup. So off we go."