"Mangia e Bevi" of Carrots and Cucumber with Ginger

Servings: 4
Prep time: 30
  1. Peel the cucumbers, rinse them quickly and then dry thoroughly. Then divide them into half obtaining around 8 logs 5-6 cm high, then with a corer, or with a teaspoon, dug out the pulp (by holding part) so as to form a kind of little glass.
  2. Cut in half and reduce the bigger carrot into thin sticks: you will have to obtain enough to fill all the glasses of cucumber. Grate a little of the lemon rind and mix in a tablespoon of oil, then season the sticks also with a little salt. (If you plan to serve them after an hour or more, add salt only ten minutes before serving). Let flavor in a fresh place.
  3. Slice the remaining carrots and put them in the blender together with the pulp made from the cucumbers. Add the lemon juice, 1 to 2 tablespoons of olive oil (if you prefer it more creamy), the previously grated ginger and a pinch of salt. Now blend it all, combining the necessary water to get a drink as thick as a milkshake.
  4. Pour the mixture into glasses and serve in a dish with beside the glasses with the cucumber filled with the carrot sticks, very good served cold.