Beat the heat with the crisp crunch of cucumbers! These cool recipes are the ultimate summer sidekick – light, tasty and guaranteed to keep things fresh when the days get hot. 

 

Refreshing cucumber and rosemary spritzers 

Makes 4  

 

Ingredients 

5cm piece cucumber, chopped
1 tsp rosemary
600ml dry white wine
200ml soda water 

To serve 

4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional) 

 

Method 

1. Place the cucumber and rosemary in a blender and blend until smooth. Strain the mixture through a sieve, discarding the pulp.
2. Divide the cucumber liquid between four glasses. Pour in the wine and soda water and gently stir to combine.
3. To serve, arrange a cucumber ribbon on the inside of each glass and add a few blocks of ice. Top with a sprig of rosemary and a slice of radish.

 

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

 

Cucumber granita  

Makes 6 cups   

 

Ingredients 

¼ cup castor sugar 
1 cup boiling water 
1½ large cucumbers, chopped + extra slices for serving 
2 limes or 1 lemon, zested and juiced 
1 Tbsp freshly grated ginger 
1 green apple, sliced 
1 punnet (20g) fresh mint, leaves picked  

 

Method 

1. Add sugar to boiling water and stir to dissolve. 
2. Place remaining ingredients into a food processor, then add the sugar solution. 
3. Blend for 20-30 seconds until combined and smooth. 
4. Pour mixture into a shallow tray or container. Use a few if necessary – the liquid should be in a thin layer.  
5. Freeze mixture for 2-3 hours. Use a fork to scrape every 20 minutes to create the fine ice crystals. Serve in glasses with slices of cucumber.

 

Words: Sjaan van der Ploeg 
Photography: Zhann Solomons  

 

Rice and red kidney bean burgers with cucumber-garlic yoghurt 

Serves 6 

Ingredients 

For the rice and red kidney bean burgers 

1 can red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 clove garlic, crushed
1 tsp ground cumin
1 tsp paprika
Salt and milled pepper 

 

For the cucumber-garlic yoghurt 

1 cup yoghurt
½ cucumber, grated and drained
1 clove garlic, crushed
 

To serve 

6 seeded brown rolls, halved 
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

 

Method 

1. For the rice and red kidney bean burgers, pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2cm thick patties. Rest on a baking tray. 
3. For the cucumber-garlic yoghurt, combine all the ingredients and set aside. 
4. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.
5. To serve, toast your bread rolls. Spread the yoghurt over the rolls, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za 

 

Cucumber goddess sandwich  

Serves 2  

 

Ingredients 

For the mayonnaise pesto  

¼ cup mayonnaise 
2 Tbsp basil pesto  

To serve  

4 slices seeded brown bread, toasted 
½ large cucumber, thickly sliced 
1 avocado, sliced 
Handful lettuce, washed 
Small handful micro herbs 
1 lemon, juiced 
Salt and milled pepper  

 

Method 

1. Combine mayonnaise and pesto. 
2. Spread two slices of bread with pesto mayo and top each with a layer of cucumber, avocado,lettuce and herbs.  
3. Finish each sandwich with a drizzle of lemon juice and seasoning. Close with remaining toast to create a sandwich. 

Chef’s tip: Bulk up this sandwich with shredded rotisserie chicken, ham or roast beef for a more substantial lunch.   

 

Words: Sjaan van der Ploeg 
Photography: Zhann Solomons  

Also read: 4 Summer sorbet recipes you’ll crave all season