We have recently read that the cucumber is to be blamed for having brought E.Ecoli into Germany. It is not proven that this delicious vegeable with so many vitamins and minerals is causing so much distress.

Scientifically known as cucumis sativus, but commonly called cucumber everywhere, it belongs to the family of the watermelon, zucchini, pumpkin and other types of squash.

It can be eaten fresh or pickled and it´s full of vitamins and minerals. It has vitamin C, mollydemum, vitamin A, potassium, manganese, folate, dietary fiber, truptophan, magnesium and to our joy it only contains 13 calories. The silica, potassium and magnesium is very good to keep a healthy skin. Cucumber juice will improve skin and complexion. It is a natural hydratant and prevents water retention. It is a must for glowing skin, swelling eyes and sunburn.

How can we say that this longish, green vegetable is bad?

Now that the warm weather is back, it can be used in the kitchen to prepare loads of cold soups and salads, without forgetting the famous cucumber sandwiches which the English upper classes were so fond of.

Try this cold soup when it´s torrid outside and you are in need to sip something that cools you down, apart from rolling the blinds down to prevent the sunlight go inside.

GAZPACHO ANDALUZ

This delicious cold soup comes originally from the south of Spain and they certainly know one or two things about the heat and what to do when the sun is at its peak.

Ingredients

Three or four medium-sized tomatoes.

One green pepper.

One large cucumber.

One onion.

Two or three cloves of garlic (the more you put, the spicier it will be)

A pinch of cumin and salt.

Olive oil and vinegar.

Preparation

In the past, this soup had to be made crushing every ingredient patiently, but these days the task has become easier with the arrival of the blender.

Wash under the tap, peel and cut all the vegetables in chunks. Peel the onion and garlic and chop. Put everything in a bowl. Add cumins, salt, olive oil and vinegar to taste. Pour some cold water to cover them and blend until you get a thin soup. Place into the fridge to cool down. The colder it is, the tastier it tastes too.

Enjoy it and have a lovely summer in the sun.