New York Magazine’s in-season ingredient of the week last week was cucumber. They published Rouge Tomate’s Cucumber Cooler recipe in honor, and after we picked up cucumbers and dill in our CSA farm share this morning that’s exactly where they went.
Rouge Tomate’s Cucumber Cooler
1 cucumber, plus one round and two long thin slices for garnish
3/4 oz. freshly squeezed lime juice
3/4 oz. freshly squeezed lemon juice
3/4 oz. agave nectar
1 sprig fresh dill
2 oz. seltzer
(1) Peel the cucumber, and cut it into chunks. Place in a blender or food processor, and purée until smooth.
(2) Strain the purée through a sieve set over a bowl. In another bowl, combine lime and lemon juices with agave nectar. In a mixing glass, muddle dill, then add 2 ounces cucumber juice and 2 ounces lemon-lime mixture. (If desired, add 2 ounces vodka.)
(3) Add ice and shake, then add seltzer. Place long cucumber slices into a highball glass; add shaken ingredients without straining. Garnish the rim with the round slice. Serves 1.
Tagged: , cucumber , cooler , recipe , Brooklyn , July , 2011