Cucumber Salad with Grapes and Almonds

Good morning summer and hello cucumbers! What's your favorite cucumber? Lemon cucumber? English? Armenian? How about pickling?

For many years I've grown lemon cucumbers, which are yellow and the size of a large lemon when ripe. They look sort of cool, but they can get seedy and they can be somewhat awkward to handle.

This year I decided to plant Persian cucumbers instead, which are more delicate than the normal garden variety, and thin-skinned, perfect for salads.

I hope you like cucumbers dear readers, because the summer has just begun, and already my plant is taking over the sunny corner of the garden. It grows mad like zucchini, but with smaller leaves and a more vine-y approach to life.

For our first cucumber recipe of the season we decided to make a deconstructed white gazpacho minus the bread. Sounds fancy, but it's basically cucumbers tossed with toasted blanched almonds, and sliced green grapes, with some vinegar and oil dressing.

The almonds give it a lovely crunch, the grapes some sweetness, vinegar a touch of acidity. The ingredients just happen to be the core of a Spanish favorite cold soup. So, as unusual as the combination may sound, it works. I even ran out of grapes at one point and made a batch with some golden raisins instead. That was good too!

We recommend a thin-skinned cucumber for this salad, so you can leave the skins on. But if you have regular thick-skinned cucumbers, those should work fine too, just peel them first.