This week, the heat continued for several days at or above 90, and along with the veganized mango lassi recipe I shared with you in an earlier post, the other drink I’ve fallen madly in love with over the summer that is both a great vegan way to stay cool, AND an awesome use of the twenty thousand cucumbers that seem to have exploded off my three vines this year.
Inspired by a recipe in a recent issue of Sunset Magazine, I created a simpler, veganized version of their Cucumber Smoothie. By the way, I’m a person who refuses to drink green smoothies…until trying this! Here it is to simply blend and enjoy:
2 cups So Delicious coconut milk yogurt (we LOVE this WAY more than the almond version)
2 cold cucumbers, chopped
2 tbsp fresh basil
2 1/2 tbsp lemon juice
3/4 tsp salt
NOTE: Along with removing the dairy, I also eliminated the ice cubes and club soda from the original recipe – the former because my smoothie blender isn’t that tough to truly crush ice, and the latter because I just don’t keep it around the house. It also asked for dill and mint, along with the basil, and I don’t grow those two items in my garden. I dig that two of the five ingredients in this are homegrown! Plus you know what? It’s awesome.