It is my last day in San Diego, time for another treat, i.e. another smoothie with wonderful fresh fruits and veggies! I decided that today was my day to go green and use green – honeydew, cucumber, and lime.
Heather and I had had a wonderful brunch in La Jolla – Amazing huevos rancheros and a baja omelet. And great views of the beach and cliffs. I could get used to this California lifestyle.
But brunch was way too much food for us to have a separate lunch. So all we wanted mid-afternoon was a refreshing smoothie. The cucumber-melon smoothie is sweet-tart; I really, really liked it. The flavor is different from most smoothies, and I found it very refreshing. Heather and I both agreed that lemon sorbet was the ideal cooling agent for it (in place of, or in addition to, ice).
This won’t be the end of my San Diego cooking adventures – I am bringing some wonderful local ingredients home with me – pickled garlics, fresh raisins, flavored almonds. I can’t wait to figure out cool ways to use these with my garden foods!
(adapted from Food Network Magazine)
1 cup cucumber, seeded and chopped
2 cups ripe honeydew melon, chopped
2-4 Tbsp fresh lime juice
1/2 – 1 Tbsp honey
5 ice cubes or 1/2 cup lemon sorbet, or some combo of the two. If you want it more frozen, use more ice.
Put all ingredients in a blender.
Blend til smooth. Pour into 2 glasses and …Enjoy!
- How to Make Use of an Under Ripe Melon (myhappyhomestead.wordpress.com)
- Morning Melon Protein Smoothies (chocolateandchiles.com)
- Melon Salad with Sweet Sesame Dressing Recipe (dinosdiscoveries.com)