The time has come to publicly publish my first recipe ever. It’s kind of a big deal for me actually… So if you’d like, please leave a comment and let me know what you think 🙂

As it is getting warmer and warmer, even here in Holland, I am starting to crave veggies and cold meals. What is an easier way to incorporate both of these than in a cold cucumbersoup? This might be one of the easiest soups -or dish for that matter- that I have ever made. It is kind of inspired by the famous cold soup called Gazpacho, which is a Spanish tomato soup. Though I happened to have a lot of cucumbers lying around, and I love the watery freshness that these vegetables give. It’s one of those dishes that leave you completely satisfied yet not bloated. Perfect for a hot summer day.

By the way, this is also the soup that’s actually the header for this blog. See how delicious such a simple dish can look! The beauty of this to me is that you can basically add any ingredient as a condiment to the soup, and it will become a completely different dish. So be creative, substitute the mint for parsley, or add some roasted pine nuts. Anything your heart desires.

As my parents and I have different preferences -I looove chilli peppers, my mother not so much- I always serve extras in small bowls, so everyone can make their own version. Also, in the making of this soup I used regular low fat yogurt. However, I would recommend using Greek yogurt as it is a lot thicker and gives the soup a bit more substance.

Bonus! You can easily freeze it, and use it later. Or make ahead, and bring it to a picknick, or even to work. That’s the benefit of a cold soup.