Cucumber has always been for me a symbol of Summer.
When I see it in supermarkets in Winter, it always makes me sad and I stay away from it, but in the Summer it is a constant presence on my table.
This recipe is hugely indebted to one of my favourite chefs, Chad Sarno.

For a small jar of cream:

1 medium size cucumber, peeled and cut into pieces
⅓ cup macadamia nuts, soaked for 1 hour
Juice of a lemon
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon nutritional yeast
2 tablespoons chopped dill
Salt and pepper

Blend everything but the chopped dill, which must be added at the end.
It will keep in the fridge for 4 – 5 days.
It is great as a dressing for salads as the one below this, as a dip sauce or even on its own.

Salad with cucumber cream:

Baby spinach
Sliced cucumber
Champignon mushrooms
Cucumber cream

Toss all the vegetables with the cream.

Decorate with chili pepper threads.