This is a very adaptable recipe for cucumber agua fresca, a delicious and cooling drink for these sweltering summer days.
1 large cucumber, peeled and roughly chopped
juice of 1 lemon or lime
2 Tbsp mint leaves
1 Tbsp honey
1 c ice water (put ice cubes in the measuring cup and then fill to the 1-cup line with water)
Put all ingredients in the blender. Serve over ice.
Here’s another suggestion for what to do with the piles of cucumbers we’re getting, an old favorite of mine from Mark Bittman:
GINGER CUCUMBER SALAD WITH SCALLOPS (or shrimp)
I think this is best served over rice noodles, though jasmine rice is pretty good, too. And it’d be great with pan-seared tofu, for non-fish-lovers.
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