Cucumber Watermelon Cooler

It’s late August, y’all.  After a couple of weeks of respite from the unseasonably oppressive heat that’s dogged us since spring, the thermometer is creeping upwards again. Happily, thanks to our CSA, we’ve got more ripe, juicy watermelon than we can shake a stick at, if we were the sort of people who regularly shook sticks at produce.  We love munching on slices of fresh watermelon, or tossing cubes of it into a salad for an unexpected burst of juicy sweetness, but it also blends up into a great texture for icy drinks.  Watermelon is known for its high water content, but it also contains a surprising amount of fiber.  That means it blends up into a tasty beverage that doubles as a surprisingly filling snack.

Pairing watermelon with crisp cucumber tones down the watermelon’s sometimes cloying sweetness, while a sprig or two of bright mint makes this summer cooler even more refreshing. Of course, I’m also a fan of watermelon’s anti-inflammatory properties as well as cucumber’s health-promoting superpowers, which make this beverage seem even cooler and sweeter.

Cucumber Watermelon Cooler

1 small cucumber, peeled, de-seeded (about 1/2 cup chopped)

3/4 cup watermelon, chopped and de-seeded

1/2 cup cold water

4 – 5 ice cubes

1 – 2 sprigs mint (to taste)

Puree in blender until smooth.  Drink right away, while very cold.

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This entry was posted in Anti-Inflammatory Ingredients, Appetizers, Beverages, Breakfast, Dairy-free, herbs, Nut-free, pumpkin/squash/gourds, Recipes, Snacks, Vegan, Vegetarian. Bookmark the permalink.

3 Responses to Cucumber Watermelon Cooler

  1. I made it without the cold water and parsley. It was great! Thank you.

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