As summer approaches, I no longer crave hearty braises or roasted roots - actually, I prefer to stay as far from the oven as possible. Instead, I turn to composed salads, grilled fish and chilled soups. Freshness and simplicity best describe my cooking June through August. Cucumbers are one of my favorite summer vegetables. They are composed of over 90 percent water (and interestingly, are actually related to the watermelon). They are an excellent thirst-quenching, cooling food – perfect sustenance for a long, hot day. I purchase cucumbers that are firm (rather than pliable), plump, unblemished (no yellowing or soft spots), and heavy for their size. I prefer the relatively small Middle Eastern and Lemon varieties, as I have found their skin and seeds are rarely bitter; if you purchase a common cucumber, you will likely need to peel and seed it before using (especially for the recipe below). I hope you enjoy (the recipe and your summer)!

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