I know, I know, I haven’t been posting much here on the blog this Summer but don’t think that I took the whole Summer off! 😀 I’ve been working on various projects, photographing, editing like crazy, I’ve been pretty active on my social media accounts but of course I also took some time off to enjoy the time with my family and friends here in my hometown Dubrovnik. I also enjoyed my mum’s food and haven’t been cooking much but I did bake few cakes (this Apricot yogurt cake both with apricots and other time with peaches, this delicious Grape & olive oil cake with almonds and also this amazing Brown butter plum upside down cake), baked cookies few time (these Oats, chocolate & cranberries cookies were a big hit with my family!) and made countless refreshing smoothie bowl and banana ice creams! 🙂
And we did eat savoury food too haha! 😉 Mostly beautiful simple Mediterranean food, lots and lots of tomatoes, zucchini in all possible ways, green beans, salads, everything seasoned with olive oil, rosemary, thyme, fresh fish that we have daily available on our local farmers market, beautiful vegetarian side dishes and of course on most days a homemade soup prepared by my mum. And that’s how we arrived to today’s post!
This Cucumber soup is one of the dishes that is being made in my family for many many years, much before I was even born. First by my great grandmother in Slovenia, than my grandmother and my mum. It’s a light and very simple rustic soup but very satisfying and we all love it so much, specially on hot Summer days. It’s a kind of soup you can enjoy warm or cold and my favourite is at room temperature, definitely not too hot but it’s a personal preference. In the original version this soup is served with sour cream and a little bit of vinegar but we love it with pumpkin seed oil and sprinkled with some pumpkin seeds, those flavours work really well and I hope you’ll give it a try! Please let me know if you do as I always love hearing from you!
- 3 medium size cucumber, grated
- 1 onion (or smaller fennel), chopped in small cubes
- 3 medium size potatoes, chopped in larger slices
- 1 tbsp olive oil
- 1 tbsp flour (of your choice)
- water in which potatoes were cooked (quantity depends on the size of the potatoes but enough to cover the chopped potatoes slices in a medium size pan)
- ⅓ tsp cumin spice
- 1-2 cloves of garlic (optional, I don't use it)
- For serving: sour cream in original recipe, we use pumpkin seed oil and pumpkin seeds
- Peel and grate cucumbers and chop onion (or fennel) in small cubes. Season with salt and leave a side.
- Peel the potatoes and chop them in larger slices, place them in medium size pot and cover with water, add a little bit of salt and cook over medium heat until potatoes are well cooked. Move away from the heat and leave the potatoes in that water in which they were cooked.
- In another pot add 1 tbsp of olive oil and 1 tbsp of flour of your choice and stir with wooden spoon for a short time over a medium heat until it gets light brown.
- On top of that add previously grated cucumbers, stir and add the water (still hot) in which you left the cooked potatoes. Mash the potatoes (while still hot) using a fork and add them into the soup.
- Add cumin spice and chopped garlic (optional).
- Cook over low heat for about 20 minutes, stirring occasionally.
- In original version this soup is served with sour cream and a little bit of vinegar but we serve it drizzled with pumpkin seed oil and sprinkled with pumpkin seeds.
- Enjoy warm or at room temperature.
I hope you’ll like this soup as much as we do! And since my next blog post will most probably be once I return back to my city life in Zagreb, I leave you now with few Mediterranean treasures from our little garden here in Dubrovnik… I will be carrying those sites and smells with me.. <3