<p>The produce this year is absolutely divine. The cucumbers are growing every single day and we are trying our best to use them as much as possible. The best way in these hot summer days is probably in a cold, iced cucumber green tea. We prefer it not so sweet, but you can add as much sugar as you want. Hopefully this will bring a bit of refreshment in a hot July. </p>
Place the tea bags and sugar in a large pitcher. Pour 2 cups of simmering water into the pitcher and let it steep for about 2 minutes. Let the tea cool completely.
Peel the cucumbers. Save the skin. Slice the flesh, season with a pinch of salt and blend it well. Put it through a super fine mesh strainer. Save the juice in a small bowl. Refrigerate until needed.
Blanch the mint in a boiling water, after 30 seconds remove it and blend it together with the cool green tea. Once again put it through a super fine mesh strainer. Refrigerate until needed.
Place the cucumber skin in single layer onto a plate and dry it in the microwave oven at maximum power for about 4-5 minutes or until totally dry and crispy, but still green. Mix in a coffee grinder, until you get a powder texture.
Mix together the cool green tea and cucumber juice. Add freshly squeezed lime juice and lime zest. Stir well. Pour into a glass and serve with ice, sprinkle with cucumber powder and freshly grated ginger.