Summary

Ingredients

Variation: 1 (for the spinach smoothie)

• 200 g spinach leaves, frozen
• 20 g tomato (s), dried
• 200 g natural yourt
• a few stalks thyme, 2 - 3 stalks
• a little salt and pepper, 1 - 2 pinches
• 1 teaspoon lemon juice
• 1 pinch (s) sugar or some sweet cabbage (optional)
• some cocktail tomatoes, flat leaf parsley or celery sticks to decorate

Variation: 2 (for the cucumber smoothie)

• 1 small cucumber (s)
• 1 bunch dill
• 500 ml curd or buttermilk
• 2 tablespoon natural yogurt
• 1 teaspoon lemon juice
• a little salt and pepper, 1 - 2 pinches
• some Tabasco, some splashes
• Cucumber (s), a few thin slices and flat-leaf parsley or mint to decorate

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Instructions

1. How to prepare the spinach smoothie
2. Put the spinach leaves in the blender and let thaw for about a quarter of an hour.
3. Then add the dried tomatoes, the yoghurt and the thyme leaves plucked from the stems. Season with salt, pepper and lemon juice to taste (note: not shown in the video).
4. Switch on the mixer and finish mixing the smoothie in about three intervals of 20 seconds each. If the mixer has a special smoothie function, then of course use it.
5. Fill smoothie into glasses and with e.g., decorate some skewered cocktail tomatoes, flat leaf parsley or celery sticks.
6. Preparation of the cucumber smoothie
7. Cut a few thin slices from the cucumber and set aside as a decoration.
8. Then peel the cucumber, cut in half lengthways and scrape out the seeds with a spoon. Then cut into large pieces.
9. Wash the dill, shake dry and cut off the thick stem ends.
10. Fill the blender with the cucumber pieces, dill, buttermilk or sour milk, natural yoghurt and lemon juice. Then season with pepper, salt and a few dashes of Tabasco.
11. Switch on the mixer and finish mixing the smoothie in about three intervals of 20 seconds each. If the mixer has a special smoothie function, then of course use it.