Cool summer meals

Can’t take the heat?  These meals won’t heat up your kitchen.

If the weather where you are is anything like what it’s doing in my neck of the woods in Maryland, this summer sure has been a scorcher.  Since the kitchen at my place is in the middle of the house, when it gets hot, so does the rest of the place, which compels me to avoid the oven and sometimes even the stove on weeks like we’ve had lately.  So this week I bring to you recipes that won’t need heat for preparation.  They’re light, refreshing, and surprisingly filling, as my husband and I found out.

My first offering this week is a gazpacho.  There are many variations on this dish, but since I’d never made one before, I wanted to stick to the basics.  This refreshing cold soup was so quick and easy to make.  Even better, it’s mostly fresh veggies, so the nutrients don’t get completely cooked out.  Throw it in a blender, then throw it in the fridge and let chill until you’re ready to eat it.  At first glance, my husband was skeptical, saying it was a large bowl of salsa.  (Not so, some of the veggies were chopped too large for it to be salsa.)  I set out the tortilla chips and told him to dig in.  We later decided it would be better as a side, perhaps with quesadillas, (Mexican soup and grilled cheese?) though the large bowl was more filling than we first guessed.

Gazpacho

• 3 tomatoes on the vine
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 1/2 seedless cucumber, cut into 1/4-inch dice
• 1 small green bell pepper, seeded and cut into 1/4-inch dice
• 1 small onion, cut into 1/4-inch dice
• 1 diced small carrot
• 2 medium garlic cloves, minced
• 1 small jalapeno pepper, seeded and minced (optional)
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley, basil or cilantro
• Salt and freshly ground black pepper

Directions

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

My second recipe this week are cucumber feta rolls.  These make lovely appetizers, though a bit messy to be finger food.  They’re light, they’re easy, and let’s face it, feta makes everything better.  I first found this one on Pinterest, but I adjusted it more to our tastes with a touch of realism.  There’s no way there would have been enough filling for two cucumbers worth of slices.  I also like this recipe because it gives me a reason to play with the mandoline slicer.  If you don’t have one, no worries, you just need a chef’s knife or a wide veggie peeler, and a steady hand.

Cucumber Feta Rolls 

• 1 cucumber
• 6 ounces crumbled feta
• 3 tablespoons Greek yogurt
• 3 tablespoons finely diced red bell pepper (about ¼ of a pepper)
• 1 tsp dill
• 1 tsp. oregano
• 2 teaspoons lemon juice
• pinch of pepper, or to taste

 

Directions:

Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. If you don’t have a mandoline You can use a vegetable peeler. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.

Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper, oregano, dill, lemon, and pepper to the bowl. Stir well to combine.

Place 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

Makes about six rolls.

Tip of the week: Another cook-less meal we love around here is what my husband calls a continental supper.  Find your favorite summer sausage, block of cheese, baguette (or another loaf of bread), and fruit.  Slice and serve.  Take it as a picnic, or enjoy it with your favorite movie.  A bottle of wine is also known to go well with this meal.  Options are endless.