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1
Rinse cucumbers and pat dry.
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2
Cut crosswise into pieces about 4 inches long.
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3
Cut each piece in half lengthwise.
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4
On a work surface, place a piece of cucumber (or several) cut side down.
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5
Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand.
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6
The skin will begin to crack, the flesh will break down and the seeds will separate.
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7
Repeat until the whole piece is smashed.
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8
Break or slice diagonally into bite-size pieces, leaving the seeds behind.
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9
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar.
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10
Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl.
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11
Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
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12
Make the dressing: In a bowl, mix yogurt, lime zest and juice, vinegar, oil, 1/2 teaspoon salt and the pepper.
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13
This mixture should taste fiercely acidic and quite salty; add salt and vinegar as needed.
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14
Keep refrigerated.
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15
If making the spicy honey, combine hot sauce and honey in a small bowl and stir well until smooth.
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16
If making the croutons, toast the breadstick pieces in a toaster oven or skillet.
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17
Drizzle with olive oil and stir occasionally, until golden and crunchy.
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18
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl.
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19
Drizzle lightly with olive oil and toss.
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20
Add scallions and half of the dressing and toss gently.
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21
Keep adding dressing until cucumbers are well coated but not drowned.
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22
Serve immediately.
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23
For each serving, scoop a large spoonful of cucumbers into a bowl, drizzle with spicy honey and sprinkle with a handful of croutons.
