Chilled Cucumber and Orange Juice with Oregano

The drink appeared closer to a light, sophisticated, vibrant green gazpacho than a rustic salad.Moroccans love fresh juices, and the combinations they make are eclectic and highly seasonal. This is of my favorites. Although it is often prepared as a juice, it may even be a drinkable dessert, on warm summer days. I one time had it as a "salad" served with a spoon in late fall in the eastern High Atlas. Oranges hadn't yet ripened, and in lieu the cook used small clementines from down the valley.

• Ingredients

    2 lb/910 g medium cucumbers
    two 1/4 cups/530 ml fresh orange or mandarin orange juice, preferably clementine
    one 1/2 tsp superfine sugar, and more as needed
    1/2 tsp dried oregano or cataract, and more as needed
  

  • Preparation

     Trim the ends from the cucumbers & scrub the peels. Remove about half of the peels from each cucumber & remove the seeds in the event that they are huge. Cut the cucumber in to chunks & put in a food processor or blender. Pour in the orange juice & sprinkle in the sugar & oregano. Blend for at least one minute or until very finely pursed. The drink ought to be a bit thick & slightly foamy. Taste for sweetness & seasoning & adjust as needed.
    
    Pour in to a pitcher, cover, & refrigerate until chilled.