Alton Brown's (Cool as a Cucumber) Recipes

ALL RECIPES COURTESY OF ALTON BROWN, 2013

CUCUMBER AQUA FRESCA

3 large cucumbers, approximately 11/2 pounds total, seeded and coarsely chopped

½ cup freshly squeezed lemon juice, from 3 large lemons

¼ cup dark agave nectar

1/2 teaspoon kosher salt

2 quarts water

Cucumber and lemon slices, optional for serving

Combine the cucumber, lemon juice, agave nectar and salt in a blender and puree. Pour the mixture through a fine mesh strainer into a large pitcher, pressing the pulp as you go. Add the water to the pitcher and stir to combine. Chill for 1 hour and serve over ice with cucumber and lemon slices as garnish if desired.

CREAM GREEK SALAD DRESSING

1 cup greek yogurt

½ cup Cucumber Aqua Fresca

1 tablespoon chopped fresh oregano

1 clove of garlic, minced

1 teaspoon kosher salt

½ teaspoon freshly grated black pepper

Combine yogurt, Cucumber Aqua Fresca, oregano, garlic, salt, and pepper in a pint sized jar. Lid and shake well to combine.

CUCUMBER COCONUT LASSI

1 large mango, peeled and chopped

1 cup Cucumber Aqua Fresca

1 cup of coconut milk

8 ounces ice, approximately 1 cup

1 tablespoon freshly grated ginger

1 teaspoon chile powder

½ teaspoon kosher salt

Combine mango, Cucumber Aqua Fresca, coconut milk, ice, ginger, chile and salt in a blender. Puree until smooth. Serve immediately.

CHILLED SWEET PEA AND CUCUMBER SOUP

3 cups Cucumber Aqua Fresca

1 pound frozen petit peas

½ cup fresh mint leave, loosely packed

1 tablespoon freshly squeezed lemon juice

1 teaspoon kosher salt

 Combine the Cucumber Aqua Fresca, peas, mint leaves, lemon juice salt in a blender. Puree until smooth. Serve immediately with a sprinkling of feta cheese or with a drizzle of the Creamy Greek Salad Dressing.