Cucumber Broth

• 0.200 kg Cucumbers, English, long
• 0.050 kg French shallots
• 0.030 lt Lemon juice, fresh
• 0.001 kg Mint, fresh
• 0.003 kg Salt
• 0.001 kg Xanthan powder

1. 1 Fill the Pacojet container, dice the cucumber and shallots, mix with the remaining ingredients and pour into a Pacojet container.
2. 2 Close the container with the lid, label and freeze at −20 °c for 24 h.
3. 3 Pacotize twice and let thaw over a cheesecloth.
4. 4 Nutritional Highlights: cucumber broth made from its peels is a great zero-waste strategy. While the watery flesh provides hydration, the peel contains the most nutrient-dense parts of the cucumber. A cucumber peel broth extracts Vitamin K, beta-carotene, silica, and essential electrolytes, resulting in a hydrating, low-calorie, and anti-inflammatory liquid gold.

Sustainability impact

Wasted avoided: using the whole cucumber, not wasting the peel. By-product used: cucumber peel/skin. Valorisation strategy: valorising cucumber peel broth aligns perfectly with the circular economy and zero-waste goals. Transforming peel scraps into a nutrient-rich broth offers multiple upcycling strategies, such as using it as a foundation for zero-waste soups, extracting functional polyphenols, or creating bio-fertilisers. Circular economy principle: turning cucumber peels into broth perfectly demonstrates circular economy principles by intercepting food waste and returning its biological nutrients to the human food chain. This upcycling model closes the loop by turning discarded scraps into a valuable, edible resource.