Watermelon Cucumber Juice

Summer is just about at its midway point, which means the farmer’s markets are in full swing around here. Although I moved to a city that has a great farmer’s market, I spent a couple weekends in a row checking out the markets in Summit, New Jersey, and its neighboring town of Chatham.


Both markets featured an abundance of corn, tomatoes (beefsteak, heirloom cherry, and grape), peaches, nectarines, sugar plums, watermelon, dandelion greens, swiss chard, carrots (orange and purple), cucumbers, zucchini, and summer squash. I’d be lying if I said I hadn’t been tempted to buy everything.

But, I opted to purchase some peaches, nectarines, carrots, zucchini, and watermelon. My parents grow heirloom tomatoes, cucumbers, and swiss chard at home, so before heading back to my apartment I grabbed a few of their tomatoes and cucumbers.

Then, in the true spirit of summer, I whipped up a batch of watermelon cucumber juice. After all, National Watermelon Day was this week.


What you’ll need:
1-2 cups watermelon, deseeded and cubed
1/2 English cucumber, sliced
1 tsp clover honey
Cucumber wheel

Directions:
Combine all ingredients in a blender and pulse until smooth. Serve over ice in a tall glass with a straw and garnish with the cucumber wheel.

You can remove the peel from the cucumber, but I wouldn’t recommend it. The peel contains a good source of fiber and if you blend it properly, you won’t notice that it’s there.

Photos by Dane Feldman.

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