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Deux grands verres de smoothie concombre menthe citron vert pâle, décorés d'une rondelle de concombre et de menthe, sur une table en marbre dans un jardin d'été, avec citron, concombre et glaçons
Team Curcuma

Cucumber mint lemon smoothie

A fresh, light cucumber lemon smoothie with mint and yoghurt, blended with ice: the refreshing summer drink, ready in 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings : 2 glasses
Course : Drink
Cuisine : Mediterranean
Calories : 95
Ingredients Préparation Notes

Ingredients
  

  • 1 cucumber (about 350 g)
  • 10 fresh mint leaves (plus a few extra to serve)
  • 1/2 lemon (juice)
  • 125 g natural yoghurt (or plant-based yoghurt)
  • 1 tbsp honey (or agave syrup), optional
  • 100 ml very cold water
  • 6 ice cubes

Préparation
 

  1. Wash the cucumber. If it is organic, keep the skin on; if not, peel off alternate strips. Cut it into chunks, keeping two thin slices back for garnish.
  2. Squeeze the half lemon.
  3. Put the cucumber, mint leaves, lemon juice, yoghurt, honey and cold water in the blender jug.
  4. Blend for 1 minute on full power until completely smooth.
  5. Add the ice cubes and blend for another 20 seconds. Taste and add a little more lemon or honey if needed.
  6. Pour into two tall glasses, garnish with a slice of cucumber and a mint leaf, and serve immediately.

Notes

The smoothie is best drunk straight away. It keeps for up to 24 hours in the fridge in a sealed bottle: shake it before serving. For a vegan version, use plant-based yoghurt and agave syrup.