Cucumber melon coolers

Warm sun means my CSA box has been overloaded with cucumbers and melons. Here's a refreshing way to use up the best summer flavors in one tasty drink.



Cucumber melon coolers (4-6 servings)
1 medium cucumber, roughly chopped (about 2 c.)
1 small melon, roughly chopped (about 3 c. - I used a sharlyn melon)
3 c. water
1/4 - 1/2 c. unrefined cane sugar
1 handful of mint leaves
zest and juice of 1 lime

Combine everything in a blender and puree until smooth. If you're not using organic cucumbers, peel it first, since most conventional cukes are coated in wax. Start with 1/4 c. sugar and adjust the amount depending on how sweet your melon was and how sweet you want your juice to be. Pour through a sieve (optional, if you don't have a high-powered blender), then chill for at least 1 hour. Serve over ice.

Perfect for sipping by the pool, on a porch, or if you live somewhere awesome like the East Bay, at the beach!



In more East Bay rocks news, Souley Vegan's new storefront near Jack London Square is finally open for business. You can't beat their Southern Fried Tofu! They also have great BBQ tofu and all the fixings like mac & cheese, potato salad, collard greens, black eyed peas, yams, and lots more. The strawberry ginger juice is also delicious and super refreshing. Plus, the family that runs Souley are some of the friendliest folks around. Please support them!



Souley Vegan
301 Broadway (@ 3rd)
Oakland, CA 94607