Summer’s heat sucks my energy and makes me cranky, but my summer garden inspires me.
I am inundated with cucumbers this year. Absolutely positively inundated. I cannot keep up! From only 2 plants, I’ve been harvesting many many cucumbers every day. And coming up with new and different ways to enjoy them.
I could have served this blended cucumber creation in a bowl and called it a cold soup, but what fun would that have been? A cucumber smoothie sounds so much more interesting. I threw some sorrel in because I grew it for the first time this year and I like it’s refreshingly sour flavor, but you could also try this with a handful of mint or basil, I think.
Since I’ve been on antibiotics for a couple of weeks for Lyme disease, I eat plain yogurt and other foods that are high in probiotics as often as I can. If you don’t eat dairy, some coconut milk might be nice in here.
Recipe for Cucumber Sorrel Smoothie
Yield: 1 large or 2 small servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
* 2 medium-large organic cucumbers (peel them for a smoother smoothie), chopped
* a splash of all-natural buttermilk
* a few tablespoons of plain Greek yogurt (I like full-fat)
* 4-5 sorrel leaves (or a handful of fresh mint)
* 1-2 teaspoons of honey or pure maple syrup
* pinch of sea salt
1. Place chopped cucumbers in blender and add buttermilk to get the blender going.
2. Add yogurt, sorrel, honey, and salt and blend until smooth.
3. Chill before serving, if desired. Garnish with edible flowers (I used borage) if you have them.
More Fabulous Cucumber Recipes:
Cucumber Aqua Fresca from A Box of Kitchen
Avocado and Cucumber Gazpacho from Running with Tweezers
Korean Spicy Cucumber Salad from Jeanette’s Healthy Living
Cucumber Sorbet from Healthy Green Kitchen