Cucumber Melon Smoothie
A refreshingly light smoothie combining cool cucumber, sweet honeydew, green grapes, and creamy light coconut milk. It’s a quick, hydrating breakfast or snack that comes together in minutes and can be chilled for later.
Equipment
- blender
Ingredients
- 1/2 cup light coconut milk
- 1 cup green grapes washed
- 2 cups honeydew melon about half a melon, cubed
- 1 cup cucumber diced, skins on; reserve a few thin slices for garnish
- 4 cups ice
Instructions
- Rinse the cucumber, honeydew, and grapes under cold water, then place them in a colander to drain and shed excess moisture.
- Cut the honeydew into bite-sized cubes (about 1 to 2 inches) so they blend easily.
- Chop the cucumber into rough pieces suitable for blending; precise cuts aren’t necessary. Set aside a few thin rounds for garnish if desired.
- Add the coconut milk, grapes, melon, cucumber, and ice to the blender in the order listed to ensure even processing.
- Start blending on low to combine the ingredients until they just begin to merge into a uniform mix.
- Increase the blender speed to medium-high and process until the smoothie reaches a smooth, creamy texture.
- Pour the smoothie into glasses, garnish with reserved cucumber slices if you like, and serve immediately.
- Store any leftovers in an airtight container in the refrigerator for up to one week; shake or stir before drinking.