2 Easy Recipes To Keep You Cool As A Cuke
Image by Liza Schoenfein
Fresh kirby cukes from the farmers’ market are the foundation of an excellent — and very easy — cold cucumber soup (left) and a sweet-and-sour salad from Carol Ungar’s cookbook, “Jewish Soul Food.”
There’s nothing like a just-picked summer cucumber from the farmers’ market — or the garden, if you happen to be so lucky. It’s crisper and sweeter and just generally more flavorful than the cukes we buy year round at the grocery store. I particularly like the little kirbies — the ones that look like they’re just waiting to become pickles. When I see them these days, I buy them in bulk. And they go fast.
I’ll do some pickling later in the season, but right now I’m enjoying my cucumbers fresh — blended into soup, sliced or roughly cut into salads, as a base for little smoked salmon canapés, and often just raw, out of hand, like a peach or a plum. (Cucumbers, like tomatoes, are technically a fruit. Who knew?)
I picked up a cookbook called “Jewish Soul Food” by Carol Ungar, and noticed a recipe for sweet-and-sour cucumber salad. I love this classic deli salad and often buy Zabar’s version. But it’s so simple to make, and I found the balance of flavors in Ungar’s recipe to be perfect.
I also appreciated the headnote Ungar wrote to accompany the recipe. She notes that the salad is a perfect dish for the third Sabbath meal, because it gets better and better as it sits in the fridge in its sweet-and-sour brine. She goes on to recall childhood memories of her father making this salad — a bit of nostalgia that’s right up my alley, as I’m always connecting my food to personal and collective history.
Speaking of which, my mother used to make a lovely, simple cold cucumber soup. I remember asking her for the recipe over the phone one summer when I was in my early 20s and about to host one of my first dinner parties. I still have the scribbled recipe. This week I made it, tweaked only slightly.
Here, then, a pair of easy, delicious no-cook recipes, which make the most of summer cucumbers.
By the way, I’m looking forward to exploring “Jewish Soul Food” further. Ungar makes frequent mention of her Hungarian heritage, and it must be because we share that background that so many of the traditional Eastern-European dishes in her book feel so familiar and enticing to me. Stay tuned.
Liza Schoenfein is food editor of the Forward. Her personal blog is Life, Death & Dinner. Contact her at [email protected] and follow her at @lifedeathdinner
The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
This is a great time to support independent Jewish journalism you rely on. Make a gift today!
— Rachel Fishman Feddersen, Publisher and CEO
Support our mission to tell the Jewish story fully and fairly.
Most Popular
- 1
Opinion The dangerous Nazi legend behind Trump’s ruthless grab for power
- 2
Opinion A Holocaust perpetrator was just celebrated on US soil. I think I know why no one objected.
- 3
Culture Did this Jewish literary titan have the right idea about Harry Potter and J.K. Rowling after all?
- 4
Opinion I first met Netanyahu in 1988. Here’s how he became the most destructive leader in Israel’s history.
In Case You Missed It
-
Culture Trump wants to honor Hannah Arendt in a ‘Garden of American Heroes.’ Is this a joke?
-
Opinion Gaza and Trump have left the Jewish community at war with itself — and me with a bad case of alienation
-
Fast Forward Trump administration restores student visas, but impact on pro-Palestinian protesters is unclear
-
Fast Forward Deborah Lipstadt says Trump’s campus antisemitism crackdown has ‘gone way too far’
-
Shop the Forward Store
100% of profits support our journalism
Republish This Story
Please read before republishing
We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines.
You must comply with the following:
- Credit the Forward
- Retain our pixel
- Preserve our canonical link in Google search
- Add a noindex tag in Google search
See our full guidelines for more information, and this guide for detail about canonical URLs.
To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.