I’ve never been a big fan of cucumber. I find them rather tasteless and watery. But it is those exact reasons that make them a perfect base for a cold summer soup. I use cucumber with different herbs, or combined with other fruits or vegetables to make a light soup, especially on a warm summers afternoon or dinner. In this case I used kiwi, an excellent source of vitamin C.

…cold cucumber and kiwi soup…

It may seem very “light” for a meal on its own, but we are eating way too much and our portions are way too big. This is an ample meal, if seved with some grilled seafood, like shrimps or langoustine tails, then followed by a cheese platter and a crusty grain bread and finished off with a seasonal dessert, or even only fruit.

It is custom in our house to eat “3 courses”. Now doesn’t that sound pretentious! But in fact, it is actually only “one course” that we serve seperately in 3 stages, or even more! A salad would serve as a starter, in it’s own bowl or plate, then followed up with maybe a fish/meat and a small vegetable, like a cherry tomato or two, or a bundle of french string beans tied with some tasty ham,  and afterwards maybe a slice of 2 cheeses  with baguette and finish off lastly with some dessert like a fruit, or joghurt.  A small espresso. Maybe a chocolate. That’s it.

Another rule of thumb is: When you start light, you can go heavier OR start heavy and go lighter. And try to keep the portions small, served on small plates!  That way, each serving gets centre stage, each flavour is appreciated on its own – no fighting flavours and colours all on one plate. With all the money you save on buying smaller quantities of food, you can invest in some interesting plates, making meals attractive and appealing. The stomach(and brain) is also cheated into thinking he has been given a five course meal, so the feeling of satiety and satisfaction is still rich! Serve the food on plates each individually as well, so you don’t get seduced into second helpings when the bowls stare longingly at you on the table,  right in front of you! Men are usually resistant to get up to serve themselves and women are embaressed to have everybody see them get up for MORE FOOD!

So. Let’s eat less. Smaller portions. Around a table. Attractive table ware. Colourful. Light. Lets’ talk about our food. About its colours. The tastes and smells and flavours, textures. Let’s enjoy it and rise from the table, still having room and energy left for a brisk walk.

…the sunflower; Micheln 3 star restaurant…