I absolutely adore summertime. I like the long, slow days. I like the incredibly bright sunshine and blue, cloudless skies. I even like the heat. OK, so I don’t like the flies and mosquitoes, but nothing is perfect, right?
In the summer, Casa Tyr really comes into her own. We always have a light breeze, so the nights cool down nicely for a good night’s sleep. In the evenings, we can sit out on the terrace and watch the lights on the coast flicker. Gorgeous.
I also like summer because we eat so well. Gone are the heavier meals of winter, when you are eating soups and stews. Back are the glory days of ripe tomatoes on toast for breakfast, salad sandwiches for lunch, and hugely veggie meals for dinner.
We barbecue a lot during the summer, too. Sometimes we have friends over (they love to come here to escape the heat in the village!!). Sometimes it’s just us two. We usually cook on a Sunday night for the whole week, because summer is also a busy time of painting, gardening, tidying, and so on!
We tried my recipe for a new chilled soup last night – cucumber soup. Please do try it, and try to use really fresh (i.e. not supermarket) veg and herbs as you can – it makes such a difference! For ours, everything came from our land except the stock.
Chilled cucumber soup
5 cucumbers, peeled and cut into small chunks
1 onion, diced
1 large potato, peeled and cut into small chunks4 garlic cloves, diced
1 T olive oil (Yunquera Gold, if possible)
1 T butter
750 ml liquid (half white wine, half fresh chicken stock)
1 tsp chopped fresh marjoram
1 tsp chopped fresh tarragon
Cook the vegetables (except potato) in the butter and oil until soft. Add the potato, liquid and herbs; cover and cook until the potato is soft. Leave to cool slightly, then mix with a stick blender until smooth. Salt and pepper to taste, and serve cool.