Serve this refreshing cooler on a hot day-it's perfect with spicy Mexican food. Because we only include a tiny amount of seeded serrano pepper, the beverage doesn't become very spicy but picks up the "green" vegetal flavors of the pepper. Use the remaining serrano pepper in your favorite salsa recipe, or toss it into a lime-based salad dressing with cilantro.
Cooking Light JUNE 2010
1. Combine first 4 ingredients in a blender; process until smooth. Add 3 cups water; cover and refrigerate the mixture overnight.
2. Strain cucumber mixture through a fine sieve over a pitcher; discard solids. Serve over ice; garnish with lime or cucumber slices, if desired.
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