4. Slice the cucumbers lengthwise into very thin strips. (A mandoline works best.) Slice the cucumber on one side until you reach the seeds, then turn the cucumber and slice the second side down to the seeds. Discard the center of the cucumber with the seeds. You will want about 6 strips of cucumber for each serving, or a total of 36 cucumber strips.

1. Slice the cucumber lengthwise into thin "noodle-like" strips, preferably using the julienne setting on a mandoline. Slice the cucumber on one side until you reach the seeds, then turn the cucumber and slice the second side down to the seeds. Discard the center of the cucumber with the seeds.

COOL GREEN: Radish slivers add texture to a pureed soup of yogurt and cucumbers.; PHOTOGRAPHER: Eric Boyd Los Angeles Times; TIMBALE: Cucumber gelee shimmers atop yogurt-honey panna cotta with "noodles" and sorbet.; PHOTOGRAPHER: Eric Boyd Los Angeles Times; SEAFOOD SALAD: Strips of cucumber sliced on a mandoline curl between layers of crab tossed with herbs, shallots and lemon juice.; PHOTOGRAPHER: Eric Boyd Los Angeles Times; no caption; PHOTOGRAPHER: ERIC BOYD Los Angeles Times