In a blender or food processor, blend together the ginger, cucumber and 1/2 cup cold water. Strain and press the puree through a mesh sieve.
Serve over ice and garnish with a lemon and cucumber wheel.
Optional serving: Fill glasses with ice and one-half to two-thirds full with the blended juice. Top with lemonade and/or vodka.
Recipe courtesy of Ching-He Huang, 2011