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Creamy cucumber smoothie in a glass with fresh cucumber slices
Clara Whitley

Creamy Cucumber Smoothie

A cool and creamy smoothie made with hydrating cucumbers, rich yogurt, and a hint of lime, perfect for hot summer days.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Beverages, Breakfast, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 medium cucumber, peeled and chopped
  • 1 cup plain Greek yogurt (or dairy-free alternative)
  • ½ cup milk (dairy or non-dairy)
  • 1 tablespoon honey or maple syrup adjust to taste
  • 1 juice lime
  • a pinch salt to enhance the taste
Optional Add-Ins
  • to taste fresh mint leaves
  • a handful spinach for an extra dose of greens

Method
 

Preparation
  1. Gather all your ingredients and set your blender on the counter.
  2. Add the chopped cucumber to the blender for even distribution.
  3. Scoop in the Greek yogurt, or a dairy-free substitute if needed.
  4. Pour in the milk of your choice.
  5. Drizzle in the honey or maple syrup for sweetness.
  6. Squeeze in the lime juice and add a pinch of salt.
  7. Blend until it reaches a silky and creamy texture, scraping down the sides as needed.
  8. Pour the smoothie into a tall glass and garnish as desired.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 7gFat: 5gSaturated Fat: 2gSodium: 100mgFiber: 1gSugar: 9g

Notes

Serve immediately for the best flavor. Can be stored in the fridge for up to 24 hours, give it a shake before drinking.

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