This past weekend, I found myself burdened (or blessed?) with an abundance of cucumbers. It’s my own fault, I’m sure. I tend to buy two or three per week, and then either 1) forget they’re in the fridge because they settled to the bottom of the crisper drawer or 2) find myself being too lazy to pack a lunch to work and, hence, don’t wind up using the cucumbers for their originally intended purpose. Drats.
With a bunch of on-their-way-out fruit lurking around my kitchen, I began eying my Vitamix and inspiration was born. Smoothies! Gah, excellent!
Now, here’s the fun thing about this cucumber and raspberry smoothie…no ice or dairy required! Normally, Ben’s the pro smoothie maker in this house, and he’s a big yogurt fan, so his smoothies tend to be on the creamier side. However, I have always been a fan of smoothies made with ice. Don’t ask me why, but I suspect it has something to do with the slush factor.
(As an aside, when I was in junior high and high school, my friends and I would go to the movies and we’d always get ICEEs. However, I always called them slurpies and they always called them slushies. It was an endless argument that, to this day, has still never been resolved.)
The secret to these smoothies is all in the cucumber. Since cucumbers are 99.99999999% water (and this is my official approximation based on no other data other than the copious amounts of liquid that are usually left on my cutting board after slicing these puppies open), they provide the perfect base when pulverized with raspberries and simple syrup.
I used one straight-up boring old cucumber here, but I peeled it because it’s coated in that nasty waxy stuff. Does anyone know what that is and why it’s necessary? Sheesh, so annoying.
OK, so into the Vitamix goes the peeled cucumber, and then I threw in some thawed raspberries (previously frozen, obviously), a couple of kiwis (the fruits, not New Zealanders), a wee bit of lemon juice and them some good ol’ simple syrup, which is equal parts sugar and water heated until combined. The resulting drink was quite refreshing, mellow, and pleasantly light. My new go-to way to use up cucumbers that seem to be still lurking in the fridge by the end of the week.
And I cannot end this post without giving full acknowledgement to my cat, Elliot, seen in the background in the above image. Without him constantly walking on my background board and kicking around my frozen raspberries while I’m trying to take a picture, I would not have had half of my photos ruined with a cat shadow or paw lurking in the background.
It’s always important to give credit where credit is due.
This cucumber and raspberry smoothie is made without ice or dairy and is a perfect way to use up any fruit (or vegetables, for that matter) that are on their way out.
- 1/4 cup frozen raspberries, thawed
- Juice of 1 1/2 lemons
- 5 tbsps simple syrup (made using 1/2 cup each of sugar and water)
- 1 medium cucumber, peeled and cut into chunks
- 2 kiwis, peeled and cut into chunks
- To make the simple syrup, pour 1/2 cup each of sugar and water into a pot. Stir to combine and bring to a boil. Turn off the heat once the sugar as completely dissolved into the water.
- Put the cucumber, kiwis, lemon juice, raspberries, and about 5 tbsps of simple syrup into a blender.
- Turn on high and blend to combine. I made sure to blend it for a while so all the seeds got emulsified into the smoothie.
- Be sure to adjust sweetness as desired.