In the house where I grew up, I don't think we ever ate yogurt. If we did, I can't remember. No yogurt, no smoothies, so everything I know about smoothies I learned as an adult, in my own kitchen. Even when it's too hot to cook, it's never to hot to blend. And right now my local farmstand and market offer up a great variety of cucumbers, from Kirbys for pickling to Persians for snacking. In these smoothies, use any type of cucumber you have on hand. If you've got giant cucumbers from the garden, scrape out the seeds with a spoon, and remove some of the tough outer skin. I prefer the long, seedless English cucumbers, which need nothing more than a quick trim of top and tail.
Cool-as-a-cucumber smoothie with Greek yogurt
Makes 2 small smoothies.
6 oz plain Greek yogurt (I use 2% fat)
2 tsp plain yogurt (I use 0% fat)
2 small Persian cucumbers or 1/2 of a large English (seedless) cucumber, roughly chopped
2 tsp agave nectar or honey
Juice of 1/2 lime
3 mint leaves
Pinch of black pepper
2-3 ice cubes
Combine everything in a blender, and process until smooth. Voila, done, finished.
Other recipes that use these pantry ingredients:
Creamy peach and Greek yogurt smoothie, from Pinch My Salt
Cucumber sorbet, from Healthy Green Kitchen
Blackberry-yogurt power smoothie, from Food Blogga
Chocolate strawberry banana smoothie, from GreenLiteBites
Matcha green tea smoothie, from Family Fresh Cooking
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