Summer Recipes

Ahh...summertime! It's time to relax and loll and stay cool! That means less time in the kitchen. Hopefully, these recipes will help you do just that. They are easy, refreshing, satisfying and light.
Enjoy the summer and... keep cool!

Cool Summer Soups

Gazpacho

1 large can V-8 or tomato juice

1 large can crushed peeled tomatoes

1/4 cup red balsamic vinegar

1 tsp. black pepper

1 tsp. salt (more or less to taste)

1/2 tsp. red pepper

1/2 tsp. tabasco (more or less to taste)

1 cup chopped vidalia onion chopped

1 cup red pepper chopped

1 cup green pepper chopped

2 cups cucumber, peeled seeded and chopped

1 yellow pepper chopped

1 cup red onion chopped

fresh cilantro sprigs

Combine first 7 ingredients in blender or food processor and set aside. Combine red and green peppers, vidalia onion and cucumbers in blender, pulsing on/off until vegetables are finely chopped, but not liquified. Add these to your reserved liquid base and blend until smooth. Refrigerate at least 4 hours. Garnish with yellow peppers, red onion and cilantro. Serve with a salad and french bread or baguette, and you have a cool, tasty meal, prepared without benefit of a stove!

"Cool As A Cucumber" Soup

3 large cucumbers chopped, peeled and seeded

1 vidalia onion chopped

1 Knorr chicken boullion or 2 of any other brand

1 tsp. salt

1 T. margarine

1 quart low fat buttermilk

1/2 c. water

1/2 c. dry sherry

1 tsp. dill weed

Saute onions in margarine until wilted. Remove from pan and set aside. Add water and sherry to pan and dissolve the boullion. Combine wine mixture, onions and all the remaining ingredients, except the dill in blender or food processor and liquify. Stir dill into the liquified mixture and chill for 4 hours. Garnish with a thinly sliced cucumber and a sprinkle of dill or dollop of sour cream.

Easy Vichysoisse

Saute leeks in margarine, in a 2 quart saucepan, until wilted. Add 2 cans of soup and milk and bring to an easy boil. Remove from heat and liquify in a blender or food processor. Chill for at least 4 hours. Garnish with chives. If soup consistancy is too thick, thin by adding more cold milk.

All these soups can be prepared in advance and be ready and waiting in the frige on those hot 90's nites, when it's too hot to cook. Just pour and serve...with more time to relax! Cool, huh? :o)

Cold Smoked Turkey with Honey Mint Sauce

2 lbs. Louis Rich smoked turkey breast (unsliced)

2 cups apple juice

1 T. honey

1 small bunch of red seedless grapes

3 sprigs of fresh mint chopped or 1 T. dried

Combine juice, honey, mint and grapes in a container and refrigerate overnight. When ready to serve, slice turkey in 1/2 inch slices and spoon sauce over turkey. Garnish with some mint. Cool and Delish!

Spicy & Tangy Shrimp

2 lbs. large shrimp (about 15 to a lb.)

1 cup dry sherry

1/2 cup seasoned rice wine vinegar

1 clove of garlic, grated

1/4 tsp. sesame oil

1 shallot clove, grated

1/4 tsp. crushed red pepper (or more to taste)

1/4 tsp. Chinese 5 Spice Powder*

1/2 tsp. salt

3 sprigs of cilantro chopped

*If unavailable, use ginger

Boil shrimp with shells on to avoid curling. When cool, peel shrimp and run a sharp knife down the back and remove the vein, by rinsing shrimp under cold, running water. Let shrimp drain and dry well. In a bowl, combine all the liquid ingredients and grate in the garlic and shallot. Add the pepper and salt and mix well. Pour over shrimp. Add chopped cilantro to shrimp and toss well . Refrigerate for a minimum of 4 hours, tossing occasionally.

I hope these recipes will help you to

chill!

Have a relaxing summer!

To the Entertainment Center
To the Wine Cellar

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