I first tried cucumber juice at Alfredo’s Steak House along Tomas Morato in Quezon City. My friend Lisa, whose family owns the place, recommended it. At first, I was a bit hesitant. Cucumber juice? I mean, I’ve tried carrot juice and hated it. Vegetables always seemed better eaten than drank.
I’m glad I tried it though. After the first few sips, I was hooked. After that, my brother and I made cucumber drinks at home using the blender.
Today, a conventional blender or food processor is not necessary to make cucumber juice. There are a lot of hand held gadgets, many of them non-electrical, that will puree the cucumber just as well. Or, you can even use electric juicers.
The important thing to remember when making cucumber coolers is to 1) use ice cold water and lots of crushed or shaved ice and 2) scoop out the cucumber seeds before pureeing. The first time my brother and I made cucumber juice years ago, we did not scoop out the seeds and, my, the result was just terrible.
So, first, peel the cucumbers. One medium-sized cucumber is enough for a glass of juice. Cut in half lengthwise and scoop out the seeds with a teaspoon. Cut into small pieces and puree in a blender or food processor or whatever similar kitchen gadget you have. As long as the gadget can puree the cucumbers, it will do.
Pour the pureed cucumbers into drinking glasses and pour in half a cup of ice cold water. Add another half cup or so of crushed or shaved ice. Add a tablespoonful of sugar and stir. Garnish with cucumber slices and mint leaves and serve cold.