Persian cucumber with Salmon bites
Ingredients:
250g Persian cucumber in 2cm slices.
110g slices of smoked salmon.
220g Cream Cheese.
2 Tablespoons of fresh Dill.
Kosher Salt and ground fresh pepper as desired.

Preparation

Wash and slices Persian cucumbers in 2cm slices. Cut smoked salmon to even cucumber slices. Place sliced cucumbers in platter and add one or two pieces of salmon on top. Mix cream cheese with fresh dill, salt and pepper in a food processor until soft and well blended. Use a pastry bag to pour cream cheese mixture on salmon and cucumber slices. Use fresh dill for decoration.

Israeli Salad
Ingredients:
1 lb Persian cucumbers, diced.
1 lb fresh ripe tomatoes, seeded and diced.
1/3 cup minced onion (optional).
1/2 cup minced fresh parsley.
3 tbsp extra virgin olive oil.
3 tbsp fresh lemon juice.
Salt to taste (I use about 1/2 tsp).

Preparation

Slice the Persian cucumber in half lengthwise.
Slice each half into 4 slices lengthwise, so you have 8 long, thin pieces total.
Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand.
Place the diced cucumbers into a large mixing bowl along with all the other ingredients.
Mix till vegetables are well coated with parsley, oil, lemon juice, and salt.
Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.

Cucumber Gazpacho
Ingredients:
3 Persian cucumbers, coarsely chopped, plus 1 Persian cucumber coarsely chopped for garnish.
2 scallions (white and green parts), coarsely chopped.
1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish).
1 (1/2-inch) piece fresh ginger, coarsely chopped.
1 small clove garlic, coarsely chopped.
3 tablespoons extra-virgin olive oil.
1/4 cup plain low-fat yogurt.
3/4 teaspoon kosher salt.
1/4 teaspoon freshly ground black pepper.
1/4 teaspoon hot sauce.

Instructions

In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
In small bowl, stir together cucumbers, herbs, and salt.
Divide soup evenly among 4 chilled bowls and serve immediately.

Cucumber and Mint Lemonade
Ingredients:
6 Cups of water.
1 Cup of green lemon juice.
4 Persian cucumbers in chunks.
12 Mint leaves.
1 Teaspoon of ginger.
1 Lemon in slices.
Sugar and Ice as desired.

Preparation

In a large pitcher add five cups of water, 1 cup of green lemon and mix. Blend at medium speed the cucumbers, 6 mint leaves and 1 cup of water. Drain and add juice to pitcher. Add the remaing ingredients and blend. Serve cold.