Cucumber Lemon Margaritas

This year, I tried my hand at building two raised bed vegetable gardens.  Some things have done better than others.  The birds and squirrels have had their way with my tomatoes and eggplants.  Sweet, Anaheim, Cayenne, Jalepeno and Habenero peppers have been coming out the ears, however.  I've also had decent luck with a new addition - the Lemon Cucumber. 

These little gems are cucumbers - they taste like cucumbers and they smell like cucumbers.  But they look like baseball sized lemons

I've pickled several, and the wife has added some to her lunchtime salads.  But, as any veggie gardener can attest, about this time of year you start wondering what else can i do with (fill in the blank with your bumper crop.)

I had just come in with a few of the little yellow beauties when The Wife suggested a Monday night batch of margaritas.  My problem was solved.  The cucumbers add an extra layer of herbal sweetness, and that enabled me to cut back on the triple sec.  That makes the (a little) healthier, but also makes them more potent. 

This is an easily adaptable recipe to use any other herbs or light vegetables you might have laying around. Throw in a jalapeno for a kick or a bunch of cilantro for an unexpected twist.  Enjoy!

Cucumber Lemon Margaritas

1 cup Tequila
1/2 cup Triple Sec or Orange Liqueur 
1 Lemon Cucumber, quartered (any cucumber will work)
Juice of 1 Lemon or Lime

Quarter the cucumber and place it in a blender.

Add the tequila, triple sec and lemon juice.  Blend for 30 seconds on high.  You'll have bits and pieces of seed and pulp, we'll get to that next...

Strain the margarita in a colander to remove the pieces of seed and pulp.

At this point, serve on the rocks, or blend with ice.  I garnished these with a cucumber wheel and sprig of cilantro.