冷静な野菜で冷製なメニューを！

アマンダと毎日、暑い〜火を使う料理したくね〜なんかもうカッパになりたいと言い合っているうちにできたメニューがいくつか。

日本の夏野菜代表、キュウリにはあんまり栄養はないのですが体を冷やしてくれる作用があります。

この猛暑にはありがたいですね！

アマンダの記事のタイトルにもありますが、as cool as a cucumberは冷静沈着という意味。

イギリスでも『キュウリは冷静な奴だ』とみているようです。（笑）

私は日本風にキュウリのすり流し（ポタージュスープ）をご紹介しましょう。

Cool as a cucumber (or cooking without heat)

I'm craving light, refreshing foods that can be brought to the  table without use of oven or burner and that brought to mind the king of cool - the cucumber. Mizuki and I have been talking about cukes and their versatility for days now and we decided to present our respective takes on this cool, crisp vegetable. 
The vegetable: Japanese cucumbers are long and slender with dark green, slightly prickly skins, and firm, crisp flesh. English cucumbers are longer still and have a considerably bigger girth; they're virtually seedless and have a tender skin and a flavor that tends towards sweet (as opposed to the bitterness usually associated with other varietals). Unlike their Japanese cousins, English cucumbers don't lend themselves to pickling, but they are the best variety to have in cucumber sandwiches, of course!

Mielies!

The delivery man brought me a box of delights yesterday - a great mound of fresh corn-on-the-cob straight from the fields of central Nagano, with dark brown whiskers and bright green husks clasped snugly around ears of corn that peeled back to reveal tight rows of plump, golden kernels, gleaming and glistening like pearls. They looked so good, I was tempted to take a bite right off the cob to taste the sun-warmed sugar on my tongue.