It feels much more comfortable now that the temperatures have gone down to 28ºC. The air has cooled and the nights are easier to sleep through, which gives you more energy for the day ahead.
My husband brought cucumbers from a friend’s garden a couple of days ago, so I have decided to cook something light and refreshing that will help us go through another hot (thankfully not boiling hot) day.
Here’s a soup I have created from what I could find at home:
Summer Cucumber Soup
4 small potatoes
1,2 l water
200 ml cream (12% fat content)
2 tablespoons flour for thickening
1 small cucumber
2 sprigs fresh dill (I used 4 teaspoons chopped frozen dill)
2 bay leaves
salt & pepper to taste
Peel and wash the potatoes. Dice them and put in a cooking pot. Pour in the water, add the bay leaves and bring to the boil. Turn down the heat and let simmer for about 10 minutes or until the potatoes are almost done.
Wash and thinly slice the cucumber. Rinse and chop the dill.
Pour the cream in a mug, add the flour and stir well until a smooth mixture has formed. Add it to the potatoes, throw in the cucumber slices and the chopped dill. Stir well, season to taste with salt and pepper, and bring to the boil. The soup will have thickened at this point. Turn down the heat and continue cooking for another 5 minutes, stirring constantly to prevent the soup from burning.
Take away from the heat and serve either warm or cold in soup bowls.