Cucumber Spoons with Edamame-Mint Cream and Crispy Chili

Name: Cucumber Spoons with Edamame-Mint Cream and Crispy Chili
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 2 medium (about 18 oz) English cucumber; 1 cup (5.3 oz) shelled cooked edamame; 1/3 cup (2.8 oz) plain Greek yogurt; 1 tbsp olive oil; 1 whole lime; 1/4 cup loosely packed fresh mint leaves; 1 small clove garlic; 2 tsp sesame seeds; 1 tsp red chili flakes; 1 tsp honey; 1/2 tsp salt; 1/4 tsp black pepper

A fresh, creamy, vibrant appetizer ready in minutes: cucumber spoons topped with a silky edamame, yogurt, and lime cream, finished with crispy chili, mint, and sesame seeds.

12 minPrep

3 minCook

15 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

2 units (approx. 500 g) English cucumber (cut sliced gruesas and vaciados lightly for formar cucharas)
150 g shelled cooked edamame (descongelado si estaba congelado)
80 g plain Greek yogurt
15 ml olive oil (divided)
1 unit lime (1 tbsp de zumo)
10 g fresh mint leaves (more extra for decorar)
1 small clove garlic
8 g sesame seeds
2 g red chili flakes (ajustar to taste)
5 ml honey
3 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

116 kcal

Calories

5.6 g

Protein

8.7 g

Carbs

6.8 g

Fat

2.7 g

Fiber

6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySoySesame

Instructions

1
Cut the cucumbers into thick rounds about 3 cm / 1 1/4 inches wide. Using a small spoon or melon baller, lightly scoop out the center of each round to create a cavity without piercing the bottom. Set aside.
2
In a blender or small food processor, combine the edamame, Greek yogurt, 10 ml (2 tsp) olive oil, lime juice, lime zest, mint leaves, garlic, salt, and black pepper. Blend until thick and fairly smooth.
3
Heat a small skillet over medium heat, about 350°F / 175°C surface temperature. Add the remaining 5 ml (1 tsp) olive oil, sesame seeds, and chili flakes. Toast for 1 to 2 minutes, stirring, until the sesame is golden and fragrant. Remove from the heat and stir in the honey.
4
Fill each cucumber spoon with the edamame cream using a small spoon or improvised piping bag.
5
Finish each piece with the warm sesame-chili mixture. Garnish with extra small mint leaves and, if desired, a little more lime zest.
6
Serve immediately to keep the cucumber crisp and preserve the contrast between the cool cream and warm topping.

Chef tips

For a silkier texture, blend the cream a bit longer and add 1 to 2 extra teaspoons of cold water. Pat the cucumber dry before filling so the cream stays in place.

Substitutions

You can swap the mint for cilantro or basil. For a dairy-free version, use unsweetened plain plant-based yogurt; if so, double-check that it fits your needs. Honey can be replaced with maple syrup if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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