Summer Lovin'

Oh, my my. It has been way too long! Summer is in full swing, and I'm enjoying a break from the intense work I do during the school year (while anticipating eagerly the new position I'll be starting in the fall). Which means I've had lots of time to get into the kitchen and experiment with new recipes!

I don't know about you, but when summer hits I don't want heavy, hot meals. I crave light, cool fare that doesn't heat up the kitchen, like chilled soups and fresh salads. This summer I've discovered some fabulous recipes that just fit the bill, which I've tweaked (of course) to my taste. So below are some of the best summer recipes I've come across so far this season. This'll be a long one, so buckle up!

Chilled Soups
I love gazpacho, so I've posted two recipes for it, not including my father's -- which is wonderful and one of the few reasons (aside from washing dishes) he goes in the kitchen!

PICASSO GAZPACHO (credit to chef Julian Serrano at the Bellagio Hotel, Las Vegas, and The South Beach Diet Cookbook)

Ingredients
1.5 lbs ripe tomatoes, chunked
1/2 large green pepper, roughly chopped
1/2 medium onion, chopped
1/2 cucumber, seeded
2 cloves garlic
2 c. tomato juice
1 Tbsp cumin seeds
4 Tbsp red wine vinegar
4 slices day old bread (I use whole grain)
2 c. water
2 Tbsp olive oil

1. Combine all ingredients in a large bowl and refrigerate for 6 hours.

2. After 6 hours transfer ingredients to Cuisinart or blender and blend well. Season with salt and pepper to taste. Serve chilled.

LIMA BEAN GAZPACHO (From Better Homes and Gardens Vegetarian Recipes cookbook)

Ingredients
1 10 oz. package frozen lima beans, cooked according to directions and drained
3 medium tomatoes, rough chopped
1 small green pepper, chopped
1 small yellow or red pepper, chopped
1 small cucumber, seeded and chopped
2 green onions, sliced
1 clove garlic, minced
1 1/2 c. tomato juice
3 Tbsp. balsamic or red wine vinegar
1 Tbsp. fresh dill (1 tsp dried)
1/4 tsp salt
Several dashes Tabasco

1. In a large bowl combine all ingredients. Cover and chill for several hours.

2. Garnish with sour cream, plain yogurt, freshly zested lime peel, croutons, etc.

CHILLED ZUCCHINI SOUP (Adapted from Paula Deen's cookbook, Paula Deen's Kitchen Classics -- more healthful version, y'awwwwwll)

Ingredients
3-4 c. veggie broth
2 large onions, chopped
3 medium zucchini, sliced (I use 2 zukes, and 1 summer squash...)
2 cloves garlic, sliced
salt & pepper to taste
1/4 c. mayonnaise
3/4 c. Greek yogurt, plain
1 tsp. fresh lemon juice + zest of 1/2 lemon

1. Combine broth, onion, squash, garlic, salt, and pepper in large saucepan and bring to boil. Cook 5-8 minutes, covered, until veggies are tender.

2. Cool mixture to room temperature, then add mayo, yogurt, lemon juice and zest, and use immersion blender to puree mixture until smooth.

3. Refrigerate overnight and serve cold with lemon slices, croutons, chives, etc. as garnish.

Summery Salads

BLACK-EYED PEA SALAD (Adapted from Paula Deen's cookbook, Paula Deen's Kitchen Classics...a wonderful way to use up all those herbs from your garden: verdant and delicious!)

Ingredients
1/4 c. + 2 Tbsp olive oil
1/4 c. balsamic vinegar
2 Tbsp sugar
2 16 oz. cans black-eyed peas, drained and rinsed
1 red bell pepper, diced
1/2 c. green onion, sliced
1 large banana pepper (or green pepper), diced
1 large tomato, seeded and diced
1 Tbsp fresh thyme, minced
1 Tbsp fresh rosemary, minced
2 Tbsp fresh oregano, minced
4 Tbsp fresh parsley, minced


1. Combine sugar, vinegar, and olive oil in a small bowl and whisk together.

2. Combine all other ingredients in a large bowl. Pour vinegar mixture over, refrigerate and chill overnight. Serve cold.

INDONESIAN VEGETABLE SALAD (From The 15-Minute Vegetarian Gourmet cookbook. I love this recipe because it's like a cold stir-fry and is perfect for cleaning out the produce drawer!)

Ingredients (which are very flexible)
1 c. firm tofu, drained and cubed
2 stalks celery, sliced
2 carrots, shredded
1 pint cherry tomatoes, halved or quartered depending on size
1/2 cucumber, seeded and sliced
1 c. fresh mung bean sprouts
1 c. broccoli florets
1 medium red pepper, julienned
Szechuan Peanut Dressing (recipe below)

1. Gently toss all ingredients in a large bowl and set aside while preparing Szechuan Peanut Dressing:

1/3 c. peanut butter (I like all natural)
1/2 c. veggie broth
1 tsp lite soy sauce
2 Tbsp rice vinegar
2 Tbsp safflower (or olive) oil
1/2 tsp garlic powder
1 tsp Sriracha

2. Whisk all ingredients together until dressing is smooth. Pour over salad and chill.

3. Other vegetables you might like to use include: green onion, cauliflower florets, bamboo shoots, water chestnuts, new potatoes, green beans, spinach, mushrooms.

4. Garnish with crushed peanuts, toasted sesame seeds, chopped hard boiled egg.

I promise I'll be posting more salad (and even some outdoor grilling recipes!) before 3 more months have passed...