I waited so long for my cucumbers to start producing, and now I’m inundated with cucumbers like so many others. But I do love them and don’t want to let a single one go to waste. So, I’ve made pickles and gazpacho and tomato-cucumber salads.
But my newest obsession is a cucumber smoothie. I’m generally not a fruit smoothie fan, but this is a riff on a soup standby at this time of year, cucumber bisque. A smoothie made from crisp, light cucumbers refreshes and quenches and is infinitely soothing.
I’ve tried quite a few combinations and I have to say my favorite is cucumber, avocado and yogurt. The best part of this smoothie is that you can add anything you want to it. And if you like, make it creamy with yogurt, sour cream, buttermilk or coconut milk.
Add strawberries, blueberries, mango or pineapple for a sweet treat. Or cantaloupe and mint for a not-so-sweet breakfast treat.
Make it gazpacho-like with tomatoes, onions and garlic. Whip up a chai-flavored smoothie with some cinnamon, ginger, honey and coconut milk.
Basic cucumber smoothie
1 cucumber, peeled and seeded
½ cup yogurt, Greek or regular
½ cup milk of choice (oat, soy, cow, buttermilk, coconut)
Blend until smooth. Add more milk as necessary to make it drinkable. Salt to taste and top with a squeeze of sriracha or tabasco if desired.