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      Alton Brown's "Cool as a Cucumber" Recipes

      Cucumber Aqua Fresca
      Recipe Courtesy of Alton Brown, 2013
      Yield: 3 quarts

      • 3 large cucumbers, approximately 1&1/2 pounds total, seeded and coarsely chopped
      • 1/2 cup freshly squeezed lemon juice, from 3 large lemons
      • 1/4 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. ----------------------------Cucumber Coconut Lassi Recipe Courtesy of Alton Brown, 2013 Yield: 1 quart, serves 4
      • 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
      • 1/2 teaspoon kosher salt
      Combine mango, Cucumber Aqua Fresca, coconut milk, ice, ginger, chile and salt in a blender. Puree until smooth. Serve immediately. ------------------------------------Cream Greek Salad DressingRecipe Courtesy of Alton Brown, 2013 Yield 11/2 cups, serves 12
      • 1 cup greek yogurt
      • 1/2 cup Cucumber Aqua Fresca
      • 1 tablespoon chopped fresh oregano
      • 1 clove of garlic, minced
      • 1 teaspoon kosher salt
      • 1/2 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.-------------------------- Chilled Sweet Pea and Cucumber SoupRecipe Courtesy of Alton Brown, 2013 Yield: 1 quart, serves 4 to 6
      • 3 cups Cucumber Aqua Fresca
      • 1 pound frozen petit peas
      • 1/2 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.