Cucumber Mint Cooling Shake
A refreshing blended drink that combines cool cucumber, bright mint, and creamy Greek yogurt with a squeeze of lime. Perfect for hot days or as a light breakfast. The cucumber provides natural hydration and a subtle freshness, while mint adds an invigorating note and Greek yogurt creates a smooth, protein-rich base.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 shakes (about 10 oz/300 ml each)
Steps
Before you start
- Chill all ingredients (cucumber, yogurt, and if using, milk) for at least 30 minutes ahead
- Wash and pat cucumber dry
- Remove mint leaves from stems and tear any large leaves in half
- Place serving glasses in the freezer to chill
Prepare and seed cucumber
- Wash the cucumber and pat dry.
- Using a vegetable peeler or knife, remove the thin skin.
- Cut the peeled cucumber in half lengthwise.
- Using a small spoon, scoop out the watery seed cavity from each half, discarding the seeds.
- Cut the seeded cucumber halves into 1-inch chunks.
- You should have about 300 g (10.5 oz) of prepared cucumber chunks.
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Ready when: Cucumber is peeled, seeded, and cut into uniform chunks
Tip: Seeding the cucumber removes excess moisture, which prevents the shake from becoming watered down and dilute.
Measure remaining ingredients
- Measure out 180 g (¾ cup) cold Greek yogurt into a small bowl.
- Loosely pack and tear any large mint leaves in half; you should have 12 g (¼ cup) total.
- Squeeze fresh lime juice to get 15 ml (1 tablespoon).
- Pour 120 ml (½ cup) cold water or coconut milk into a measuring cup.
- If using honey, measure 7 g (1½ teaspoons) into a small spoon.
- Place 60 g (4–5 cubes) ice in a bowl nearby.
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Ready when: All ingredients measured, portioned, and ready to blend
Tip: Measuring ahead ensures you blend smoothly without stopping to hunt for items. Keep all ingredients as cold as possible to maintain a refreshing texture.
Load and blend
- Add the cucumber chunks to the blender first, then the cold Greek yogurt, fresh mint leaves, lime juice, cold water (or coconut milk), and honey if using.
- Add the ice cubes and a small pinch of sea salt if desired.
- Secure the blender lid firmly and blend on high speed for 45–60 seconds, until the mixture is completely smooth, creamy, and uniform in color with no visible chunks of cucumber or mint leaves.
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Ready when: Shake is completely smooth, creamy, and uniform in color; no chunks visible
Tip: Add hard ingredients (ice, cucumber) first and liquids last to help the blades engage efficiently. A small pinch of sea salt brightens the cucumber and mint without adding noticeable saltiness. Avoid over-blending beyond 60 seconds, which warms the shake and breaks down mint too much, making it bitter.
Serve immediately
- Pour the blended shake evenly into two chilled glasses, dividing it equally (about 300 ml or 10 oz per glass).
- Serve right away while cold, frothy, and fresh.
- Optionally, garnish each glass with a small sprig of fresh mint or a thin cucumber slice balanced on the rim.
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Ready when: Shake poured into glasses and ready to drink immediately
Tip: Serve within 1–2 minutes of blending to preserve the bright mint flavor and cool, frothy texture. The shake begins to separate and lose its chill if left sitting.
Good to know
Tips
- Seed the cucumber to avoid excess liquid and dilution. Cut it lengthwise and scoop out the watery center with a spoon.
- For a thicker, more yogurt-forward shake, use 1 cup (240 g) Greek yogurt and reduce water to ¼ cup (60 ml).
- If the shake is too thick, add a splash more cold water; if too thin, add another ice cube or a spoonful of yogurt.
- Mint flavor fades quickly once blended, so drink immediately for maximum freshness and brightness.
Storage & reheating
Best enjoyed immediately. If you must make ahead, refrigerate the blended shake (without ice) in an airtight container for up to 4 hours; re-blend briefly with fresh ice before serving to restore creaminess and temperature.
Substitutions
- Plain Greek yogurt, full-fat or low-fat → Silken tofu or cashew cream. Use the same amount by weight for a dairy-free version. Silken tofu creates a similarly creamy texture; cashew cream (blended soaked cashews with water) adds richness.
- Fresh mint leaves → Fresh basil or a combination of mint and basil. Basil provides an herbaceous note instead of cooling sweetness; use half basil and half mint for a more savory Mediterranean flavor.
- Cold water or unsweetened coconut milk → Unsweetened almond milk, oat milk, or still mineral water. Almond or oat milk adds slight creaminess; mineral water keeps it pure and hydrating.
- Lime juice, fresh → Lemon juice or a combination of lime and lemon. Lemon is slightly less tart; mix both for a balanced citrus note.
