This vegetable slushie is extremely refreshing and satisfying. On a hot summer night this drink can definitely be “dinner.” With tequila, it may be dessert as well…
We use cucumber, celery, garlic, jalapeno, cilantro, and purslane. The exact ingredients are totally flexible, as is the case with any vegetable drink. I do recommend the cucumber for its ability to hydrate without adding too much flavor from the drink. The flavor here comes from the garlic, jalapeño, and cilantro. In these quantities, they may grow hair on your chest and prevent cancer at the same time. Purslane is a “weed” that may be growing on your property but you can also find it in season at Mexican grocery stores. Read more about purslane.
We like to freeze the cucumber and celery in advance so that they become the “ice” in the drink.
Cucumber Purslane Smoothie Ingredients
- 1 cucumber peeled, cubed and frozen
- 1 celery stalk, cubed and frozen
- 1 large garlic clove
- 1 small jalapeño, seeded
- 3 stalks cilantro
- 1 cup purslane leaves
- Juice of 1-2 lemons or limes
- Cold water as needed
- salt and pepper to taste
Cucumber Purslane Smoothie Steps
- Place ingredients in a blender. Blend until smooth.
- If drink is too thick, add cold water until it reaches the consistency you are looking for.