Green smoothies with leaf spinach and cucumber

Ingredients for 2 servings:

• 200 g leaf spinach, frozen
• 20 g tomato(s), dried
• 200 g natural yogurt
• some stalks of thyme, 2 – 3 stalks
• some salt and pepper, 1 – 2 pinches
• 1 tsp lemon juice
• 1 pinch(s) of sugar or some sweet herbs (optional)
• some cocktail tomatoes, flat parsley or celery for decoration
• 1 small cucumber(s)
• 1 bunch of dill
• 500 ml sour milk or buttermilk
• 2 tbsp natural yogurt
• 1 tsp lemon juice
• some salt and pepper, 1 – 2 pinches
• some Tabasco, some dashes
• Cucumber(s), some thin slices and flat parsley or mint for decoration

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preparation of the spinach smoothie: Place the spinach leaves in the blender and let it thaw for about 15 minutes. Then add the sun-dried tomatoes, yogurt, and the thyme leaves torn from the stems. Season to taste with salt, pepper, and lemon juice (Note: Not shown in the video). Turn on the blender and blend the smoothie until smooth, taking about three 20-second intervals. If your blender has a special smoothie function, use it. Pour the smoothie into glasses and garnish with, for example, some cocktail tomatoes, flat-leaf parsley, or celery sticks. Preparation of the cucumber smoothie: Cut a few thin slices from the cucumber and set aside for decoration. Peel the cucumber, halve it lengthwise, and scoop out the seeds with a spoon. Then cut it into large pieces. Wash the dill, shake it dry, and trim off the thick stem ends. Fill the blender with the cucumber pieces, dill, buttermilk or sour cream, natural yogurt, and lemon juice. Season with pepper, salt, and a few dashes of Tabasco. Turn on the blender and blend the smoothie in about three 20-second bursts. If your blender has a special smoothie function, use it.