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Well I have been in denial but I think summer is upon us! I keep on stepping outside and thinking “Oh its quite warm today!” but I fear this is it guys, brace yourselves for the on-coming 45 degree heat that we all endure (somehow) every year.

What better vegetable to come to the rescue than the Cucumber! The Cucumber is cool and soothing and is packed full of vitamins and water. Here are a few fascinating facts about the Cucumber…..

The Facts:

1. It contains vitamins B1, B2, B3, B5, B6, Folic Acid, Vitamin C, Iron Magnesium, Phosphorous, Potassium and Zinc!

2. It is great as an afternoon pick-me-up as it contains the right amount of Vitamin B and carbohydrates, try it next time instead of reaching for that bar of chocolate.

3. When rubbed on skin the phytochemicals in the cucumber cause the collagen in your skin to tighten so it is great to put on your eyes if a little puffy or rub cellulite areas before heading down to the pool!

4. If  you’ve had a few too many and don’t want to wake up with a hangover, eat a few slices of cucumber before you go to bed. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

5. If you want a “green” way to clean your sink, taps or stainless steel take a slice of cucumber and rub the surface you are cleaning, It will bring back the shine with no streaks.

6. If you are using a pen and have made a mistake, take the skin of the cucumber and slowly rub to erase the pen writing,(tippex may be a bit quicker!!!) it also works on delightful crayon graffiti that kids may have decided to decorate your house with!

Here is a delicious recipe for  Gorden Ramsey’s  Chilled Avocado and Cucumber soup, a perfect chilled lunch for hot summer’s day:

2 large cucumbers, about 14 oz each, chilled

juice of 1 lemon, or to taste

2 ripe avocados

2 tbsp strained plain yogurt

1 tbsp Worcestershire sauce

sea salt and black pepper

½ red onion, minced

1 plum tomato, seeded and minced

1 tbsp olive oil, plus extra to drizzle

3–4 basil leaves, finely shredded

1. Peel the cucumbers, quarter lengthwise, and remove the seeds. Dice a quarter and set aside for the garnish. Roughly chop the rest, place in a blender with half the lemon juice,

and whiz until smooth.

2. Halve, pit, and peel the avocados. Mince one avocado half to use for the garnish. Squeeze over a little lemon juice and set aside with the diced cucumber. Tip the rest of the

avocados into the blender.

3. Blend the avocados with the puréed cucumber, strained plain yogurt, and Worcestershire sauce until very smooth. Season generously with salt and pepper, and add lemon

juice to taste. Chill until ready to serve.

4. For the garnish, combine the diced cucumber and avocado with the red onion and tomato. Toss with the olive oil and shredded basil.

5. Taste the chilled soup for seasoning and add a splash of cold water if it is too thick. Pour into four chilled bowls and spoon the garnish into the center. Add a drizzle of olive oil and grind over a little pepper.

So simple, I actually added a little milk as well as water to it as it was very thick. It definitely makes the weather a bit more bearable!

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