The best thing about this cucumber and mint smoothie is that you need to add very little sugar because cucumber is already naturally sweet. You just want to heighten that sweetness to make a more exciting drink.
And the addition of mint? That was something I only started to do when we got into herb gardening. I love mint and I love adding it to drinks, hot or cold. And when you use mint straight from your garden? It’s hard to put into words but there’s this feeling of elation when, after watching herbs grow, you snip off the leaves and use them in all their glorious freshness.
To make cucumber and mint smoothie, you start by prepping the cucumbers. It’s one medium-sized cucumber per person. Peeling is optional if the skin is thin. Otherwise, the cucumber cooler will have a not-so-goos mouth feel if you puree the cucumber without peeling.
Scrape off the seeds. I know, I know. Cucumber seeds are perfectly edible. Sure, if you’re eating the cucumber. But since you’re pureeing it to make a drink, you want the puree to be smooth and free from “grits” which the ground seeds resemble.
If you’re using a blender, dice the cucumber before pureeing to make it easy for the blades to smash the pulp. Add a little water too to help the motor along.
Cucumber and mint smoothie
- 1 medium cucumber
- 1 teaspoon sugar - might be unnecessary if using coconut water
- 3 to 4 mint leaves - plus a sprig to garnish
- 2 to 3 ice cubes
- Peel the cucumber.
- Cut the peeled cucumber lengthwise and scrape off the seeds.
- Dice the deseeded cucumber.
- Place the diced cucumber in the blender with the ice cubes and a quarter cup of water.
- Process just until smooth.
- Add the mint leaves and pulse two to three times.
- Pour the cucumber cooler into a glass, garnish with a sprig of mint and enjoy!