It’s been five days now. The most relaxing five days spent in endless comfort and idleness. Ten more equally lazy, sunny and carefree days are yet to come, days filled with unexpected naps in the shade of a withered pine tree on the most secluded beach we could find on the island. Ten more days of swimming and coconut scented sunscreens, crossword puzzles and books we’ve been meaning to read for too long now, interrupted only by an occasional ice cream and a walk through the crowded town centre. Ten more days of simple Dalmatian food and easy meals, followed by a pleasurable glass of wine and a laid-back atmosphere.

A two-week summer vacation is the highlight of our year, every year. It’s a chance to keep our minds off our everyday business, to relax and get some much needed sleep, but also a chance to enjoy the simple things in life, things that really matter. Most importantly, it’s a chance to truly enjoy each other’s company, a time that brings us even closer every single year. I’m really thankful we can get away from everything at least once a year, even if it is for only two short weeks.

Our vacation doesn’t normally include a computer, an internet connection or even a TV. That means we successfully avoid potentially depressing news and are blessed with not knowing or caring about a bunch of unnecessary information one tends to hear or read on a daily basis. This year we made an exception, but still, our visits to the world wide web are very seldom and surprisingly short. Most of them only include checking my e-mail and approving comments here on BakeNoir.com.

I’m going even further this year by publishing a new recipe while on holiday. I’m still not quite sure whether this actually is a good idea, but here it is. After all, I have a very  appropriate seasonal recipe that I’m just dying to share with you. It’s a refreshing soup that I’ve made on many hot and lazy summer days, days just like today. I hope you’ll enjoy it as much as I do.

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Chilled Cucumber Yogurt Soup

Yields 500ml of soup
Prep time: 15min
Difficulty: Basic

Category: Soups & stews, Vegetarian

This refreshing soup is best served with a dollop of yogurt and a few drops of good qualitiy olive oil. For a bit of crunch, add a tablespoon of diced cucumbers. If you’re serving it as a main dish, combine it with Parmesan biscuits, scones or your favorite bread.

Ingredients

400g peeled and diced cucumbers (about 2 medium)
120g natural yogurt
zest of 1/2 lemon
2 tablespoons lemon juice
1/4 teaspoon wasabi paste
generous pinch of salt
some freshly ground pepper
pinch of chili flakes

Directions

Combine all the ingredients in a blender and process until smooth. Adjust seasoning if necessary and chill for 30 minutes before serving.

Author: Monika Topolko

 

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