A cold soup that turns half a cucumber into supper when time is short. Cucumber is mild and hydrating, perfect for a warm evening when you need something light but filling. Blended smooth with garlic and finished with a swirl of yogurt, it comes together in minutes.

Serves 2. 15 minutes, 12 at the stove.

About 70 calories a serving, 3 g protein, 11 g carbohydrate, 2 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Peel the half cucumber and cut it into 2-inch chunks. Smash 2 garlic cloves and chop 1/4 of a medium onion.
2. Put the cucumber chunks, garlic, onion, 1 cup vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper into a blender. Blend until completely smooth, about 2 minutes, stopping to scrape the sides if needed.2 min
3. Pour the soup into two bowls and let it chill while you clean up, or serve at room temperature. Stir 1/4 cup yogurt into each bowl and taste for salt and pepper.

Note Swap the yogurt for sour cream or crème fraîche if you have it. Keep leftovers covered in the fridge for up to three days. Serve with crusty bread on the side or a small salad with lemon dressing to make it more substantial.

This is a cold noodle bowl built on half a sliced cucumber, which softens in a ginger-vinegar dressing while you cook the pasta. It comes together in one pot and tastes better the longer it sits, so make it now and eat it warm or chilled when you want it.

Serves 2. 25 minutes, 12 at the stove.

About 520 calories a serving, 12 g protein, 68 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 6 oz of pasta until al dente, about 8 minutes; drain well and set aside.10 min
2. While the pasta cooks, mince 1 clove of garlic and 1 tablespoon of ginger, then put them in a large bowl with 2 tablespoons of vinegar and 3 tablespoons of oil. Whisk together and add the sliced cucumber, tossing well.
3. Once the pasta is done and cooled slightly, add it to the bowl with the cucumber and dressing, tossing gently to coat. Slice 2 scallions and scatter them over the top, then taste and adjust with salt and pepper.

Note Swap the ginger for a squeeze of fresh lemon if that is what you have. The salad keeps for three days in the fridge and actually improves as the cucumber continues to soften. Serve it at any temperature alongside grilled chicken or a bit of canned tuna stirred in to make it a complete meal.

A wrinkled cucumber is past its crisp prime but gains a tender, almost silky texture when stir-fried over high heat. This quick Sichuan-style dish transforms a vegetable you might have tossed, turning it into something worth making again.

Serves 2. 15 minutes, 12 at the stove.

About 140 calories a serving, 1 g protein, 4 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Cut the wrinkled cucumber half lengthwise, scoop out the seeds with a spoon, then cut the flesh into 2-inch pieces, leaving the skin on. Slice 3 garlic cloves thin.
2. Set a large skillet over high heat and add 2 tablespoons oil. When it shimmers, add the garlic and 1 teaspoon Sichuan peppercorns and cook for 30 seconds until fragrant.
3. Add the cucumber pieces and toss constantly for 3 to 4 minutes until they soften and begin to char at the edges. Season with salt and pepper to taste.4 min
4. Transfer to a plate and serve at once.

Note Swap the Sichuan peppercorns for 1 teaspoon soy sauce and a pinch of chili flakes for a simpler version. Leftovers keep in a covered container for 2 days; reheat gently. Serve with steamed rice or noodles to stretch it.