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Cool Cucumber

Kate Hamilton April 2006 issue of Skin Inc. magazine

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Soothe, relax and refresh everything from the palate to the skin by adding this naturally hydrating ingredient to your spa menu.


Although native to India, cucumber has been a popular ingredient throughout the world, having been widely cultivated for more than 3,000 years. Consisting mostly of water—more than 90%—cucumber has a unique moist taste. A great source of vitamins C and K, as well as potassium, the cucumber also is high in dietary fiber and low in calories—about four per ounce. The flesh contains ascorbic acid and caffeic acid—both of which help to ease skin irritations and reduce swelling, while the hard skin is rich in fiber and minerals, such as silica and magnesium. Varieties range in size from 3–20 inches, differ in color from green to white, and may be either smooth or ridged.

In the kitchen

This common salad staple frequently is added for its crisp, crunchy texture. The Peninsula Beverly Hills in Beverly Hills, California, features a Chilled Cucumber and Enoki Mushroom Salad on its menu. Cucumber also tastes delicious on its own when tossed with a light sesame oil and rice vinegar dressing, such as the Cucumber Sesame Salad served at Canyon Ranch in Tucson, Arizona. The Spa at Grandover in Greensboro, North Carolina, pairs apple and cucumber to create a zesty Cucumber Apple Slaw. Or, for a garnish, mix up a Crisp Cucumber-avocado Salsa, like the one served at The Pointe Spa at Hawthorn Farm Athletic Club in Hillsboro, Oregon. For a cool and sweet summer treat, dish up the recipe for Cucumber & Watercress Soup, courtesy of Chef Don Jakubowski of Kohler Waters Spa at Destination Kohler in Kohler, Wisconsin.

In the spa

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Quick Facts: Cucumber

• Cucumbers, or Cucumis sativus, are available year-round, but are at their peak from May through July.

• This fruit belongs to the same family as pumpkin, zucchini, watermelon and other types of squash, and commonly is mistakenly referred to as a vegetable.

• When selecting cucumbers, check that they are firm and rounded at the edges, and have bright-medium to dark-green skin color. Choose ones that are displayed in refrigerated cases, as they are sensitive to heat.

• Varieties grown to be eaten fresh are called slicers, while those intended for pickling are called picklers.

• The edible fleshy seeds have been known to cause some people to burp. Burpless varieties are available.

• The light green food makes a colorful decorative garnish that adds interesting texture to accompany main dishes.

Recipe: Cucumber & Watercress Soup

From Chef Don Jakubowski, Garde Manger for Kohler Waters Spa at Destination Kohler in Kohler, Wisconsin

Makes 4 quarts

6 cucumbers, peeled, seeded and cut into 2-inch quarters

3 tablespoons yogurt

1 tablespoon fresh dill, chopped

salt and pepper to taste

Watercress Garnish

3 bunches watercress

1 teaspoon white wine vinegar

salt and pepper to taste

water, to thin

1. Purée cucumbers, yogurt and dill until smooth.

2. Season with salt and pepper to taste. Chill for one hour.

3. For watercress garnish: Blanch watercress until bright green in color. Purée and add vinegar, and salt and pepper to taste. Add water to thin the mixture, if needed.

4. Serve in bowls. Place 1 tablespoon of watercress purée on top of soup, and lightly swirl.

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