Charred Cucumbers with Crema Recipe | Tasting table
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
2 to 4 servings
Ingredients
  • ½ cup sour cream
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon ground turmeric
  • Kosher salt and freshly ground black pepper, to taste
  • 4 Persian cucumbers, halved lengthwise
  • 2 tablespoons olive oil
  • 2 Marcona almonds
  • Pinch hot pimenton, for garnish
  • Flaky sea salt, for garnish
  • Chopped chives, for garnish
Directions
  1. In a small bowl, stir together the sour cream, sugar, lemon juice and turmeric. Season with salt and pepper. Cover the bowl with plastic wrap and refrigerate until needed.
  2. Heat a cast-iron skillet over high heat. In a medium bowl, toss the cucumbers with the olive oil, salt and pepper. Sear the cucumbers, cut sides facing down, until charred, 8 to 10 minutes. Transfer the cucumbers to a cutting board and slice into 2-inch-long pieces on a bias.
  3. Spoon the sour cream mixture on the bottom of a serving dish and fan out the cucumbers on top. Using a zester, finely grate the almonds over the cucumbers. Garnish with hot pimenton, flaky sea salt and chives, then serve.