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:
Toss all the vegetables with the cream.
Decorate with chili pepper threads.