You have to try this.
This is 100% cucumber juice, extracted a few minutes ago with a juicer and poured through a strainer into a glass.
(Apparently there are extractors with a strainer already built in; shop around and see what you can get for $60-100.)
The juice is pure green summer. It's delicious by itself, or it would take nicely to a little sweetener. We drank a couple of glasses of it mixed 50-50 with sparkling water, over ice, and it was astoundingly delicious and refreshing. Better than refreshing: You felt like you were consuming nature.
Who needs bottled juices and tired iced teas on hot days? The juicer is so easy to use, and even with all those parts, it's no problem to wash up and put away for next time.
There will be a next time. I'm just wondering if I should move on from cucumbers to, well... carrots? That sounds so hippy-dippy, but it's probably yummy. Maybe a blend of carrots and cukes.
Melon and cukes? (Audible groan.) Yeah.
Tips: I used unwaxed cucumbers with bumps on their skins, the kind you'd use to make dill pickles. Except these were monstrous — too large to fit inside a pickle jar, even. And no good for eating, either, since the centers are filled with tough, woody seeds. The vendor at the farmers market was selling them as "Japanese cucumbers," but oh, no, he was pulling somebody's leg. You ought to be able to buy these goliaths for quite cheap, even more so as the summer wears on. Wash them, cut them into chunks, and run them through the juicer unpeeled for that fantastic green hue.