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cucumber smoothie Recipe

Cucumber Smoothie

This light, refreshing cucumber smoothie is perfect for a quick breakfast or a rejuvenating snack. Combining crisp cucumber with creamy yogurt and a hint of mint, it’s both hydrating and satisfying for warm days.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 persons
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large cucumber, peeled and roughly chopped About 300 grams.
  • 1 cup plain Greek yogurt About 240 grams.
  • 10 leaves fresh mint leaves
  • 2 tablespoons lemon juice
  • 1 tablespoon honey Or to taste.
  • ½ cup cold water 120 ml.
  • 1 cup ice cubes About 8 cubes.
  • a pinch salt

Equipment

  • 1 Blender
  • 1 Knife
  • 1 Peeler optional
  • 1 Measuring cups and spoons
  • 2 Glasses for serving

Method
 

  1. Prepare the cucumber by peeling (optional for a smoother texture) and chopping it into small pieces.
  2. Add the cucumber, Greek yogurt, fresh mint leaves, lemon juice, honey, cold water, ice cubes, and a pinch of salt to the blender.
  3. Blend on high for 60 seconds, or until completely smooth and creamy.
  4. Taste and adjust sweetness by adding more honey if needed, or adjust the tartness with extra lemon juice.
  5. Pour into glasses and serve immediately, garnished with a mint sprig or a cucumber slice if desired.
  6. For a vegan version, use coconut or almond yogurt and maple syrup instead of honey.
  7. You can add a handful of baby spinach for an extra dose of greens.
  8. If you prefer a thinner smoothie, add more cold water or a few extra ice cubes.
  9. Cucumber smoothies are best enjoyed fresh, as they can separate if stored for too long.

Notes

For a vegan version, use coconut or almond yogurt and maple syrup instead of honey.
You can add a handful of baby spinach for an extra dose of greens.
If you prefer a thinner smoothie, add more cold water or a few extra ice cubes.
Cucumber smoothies are best enjoyed fresh, as they can separate if stored for too long.