Friday, July 16, 2010

Iced cucumber soup
Summer heat, 34 degree Celcius last more than a week, everybody is moaning. I like it. Even íf I work a lot these days. The whole city moves more slowly, the inner city is a bit more quiet and everybody seeks dark shadow.
The real challenge is what to eat these days if you have no chance to be allowed to fall in a deep after-lunch-sleep. Solely fruits and salad feels a little bit boring on the tongue after a while. And what your body needs is something salty. So I remembered an old, very simple summer recipe of my childhood: A cold cucumber soup. To cool down the soup more efficiently and tastefully, I made cucumber ice cubes which were served in the soup. Besides the cucumber soup I offered a good italien handmade ciabatta and a zucchini dip.

Cucumber soup + cucumber ice-cubes
Pale and rasp 3 normal big cucumbers. A half cucumber puree with salt and pepper, pure it in ice cube tray and put it into the freezer.
Cut an onion and a clove of garlic into very small pieces. Roast them gently in a pot with 4 teespoons of olive oil until the pieces are light brown. Add a huge amount of sea salt and szechuan pepper and the rasped cucumbers at the end. The best pepper to use in this dish is szechuan-pepper because this pepper has a very fresh taste with a lemon aspect that goes perfectly with the cucumber. Switch of the cooker. Add 2 bowls of natural yoghurt and one bowl of sourcream. Taste it and add 6 leaves of very fine cut basil and lemon pale before you put the soup into the fridge for 2 or 3 hours.

Zucchini summer dip
A very nice thing to accompany bread in summer is a

dip out of oliveoil, a bit of pureed zucchini, garlic, sea salt, medium crushed szechuan pepper, lemon and basil.
Cut a half little zucchini into small pieces. Pour a lot of fine olive oil over it. Add seasalt and crushed szechuan pepper, a bunch of basil leaves and a bit of lemon pale. Puree the whole ingredients until you get a viscous consistency. If it is too solid add a bit more olive oil. This dip goes perfectly with white bread in summer. And in this case it is a perfect addition to the cucumber soup because of its slight taste. I hope, as I do every summer again, that this summer lasts forever:-)

dolce vita ahoi • monika ebert • mobile minds

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gaumenperlen - a label by mobile minds, monika ebert::: gaumenperlen is a diary about affairs of the heart. I´m addicted to delicious food, unique and extraordinary places as well as valuable things, fine arts, design, music, tango argentino and interesting people. The focus of this diary is food. Delicious food is much more than nutrition, health or prestige. it is the basis of your body& soul, it is at the core of your way to think, to live and act, it is your attitude towards nature. For me cooking is a wild, joyful, creative process with the objective to share the result in the end. This process is surrounded by a bunch of exciting encounters - nevertheless where I am:: at the markets, talking to producers, at the book stores, in restaurants, in my kitchen. That´s why I love cooking and travelling.