What are some uses for cucumbers other than eating them plain or in salads?

Cucumber also makes a great mojito and could work with cocktails as it quite hydrating.

Another one of my favorites is to add a knob (maybe 1/2 inch or so) of fresh peeled GINGER (when I have it) to the blender with the chopped cucumber before blending. Also when I have Granny Smith APPLES, I like to add one that is roughly chopped to the blender as well.

One my favorites: Pour 1 tsp MATCHA powder into a large glass and blend with a bit of water (I like to use a wooden matcha whisk, you could also use an electric frother); matcha is incorporated when there are no clumps. Add a serving of juiced CUCUMBER or cucumber cubes, and enough ice to fill the glass about three-quarters. Top slowly with SPARKLING WATER (my favorite is Topo Chico or Fever Tree brand elderflower tonic water) and use a glass straw to stir.

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This is the perfect summer drink and also a great accompaniment for a soak in the tub. If it’s late in the day or you are avoiding caffeine, you can swap out the matcha for lemonade (I like to use the little squeeze bottle concentrate), or mint tea (room temperature or steeped with half the water to allow for ice) or just have sparkling cucumber water.

Juice them! This is my favorite way to use cucumbers.

Juiced cucumber plays well with matcha, ginger or ginger ale, squeeze of lime, lemonade, apple juice, rose and mint teas, elderflower syrup or tonic water and in any combination, using just one ingredient or several.

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A little while back, my juicer broke—now I blend roughly chopped cucumber with two or three ice cubes and a splash of water, then strain the pulp to make juice.

Once frozen, you can pop the cucumber cubes out of the tray and into a sealed bag, where they will keep for a solid month or so. About five or six cubes would be a serving from a standard dozen ice cube tray.

If there is a surplus or you want to do this process a little less frequently, blend four or five chopped cucumbers at a time, strain and pour the juice into ice cube trays and place in the freezer.

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I use a half or whole cucumber at a time, which makes one drink and I also leave the skin on, which lends a greener color. It does require a tad bit of effort (a little less than using and cleaning a juicer), but is worth the payout.