With the summer heat, the last thing anyone wants to do is slave over a hot stove or turn the oven on in the kitchen. When it’s scorching hot outside, the one thing the body is craving is a way to cool down with some nourishment. That is why salads and cold soups are the perfect options to make during summer suppers. The best part is that they are both easy to prepare and can be used with as many or as little ingredients as you like.
Salads
Salads are perfect for the summer, not just because they help you cool down, but because of all the available produce. Arugula, corn, cucumber, zucchini, and tomatoes are only a few favorites from the list to choose from. Salads are very easy to make because you can simply pick your favorite vegetables and even fruit, put them together, and you have a salad. Lemons, limes, and other citrus fruits are perfect for dressing as well.
Salads are perfect on their own or paired with protein like black beans, chicken, or salmon. Honestly, the variety is endless and can be tailored to your personal preferences. Try a spinach salad with red onions, strawberries, blueberries, and wild-caught tuna for a sweet and flavorful twist. To really enjoy summer, try a simple heirloom tomato salad with red onion, grilled chicken, and freshly chopped basil and parsley. Yum!
Cold Soups
Most cold soups only require a food processor or high-speed blender. If you want creamier, richer cold soups, try cooking some potatoes or other vegetables and chilling the soup overnight. To keep cold soups healthy and full of nutrients, avoid heavy creams or other dairy products and stick to in-season and locally grown produce. If you want a thicker and more satisfying cold soup, blend in nuts like cashews, chia seeds, or avocado to replace the dairy.
For a quick and refreshing gazpacho recipe, all you will need are three tomatoes, two cucumbers, one green bell pepper, one red bell pepper, a small red onion, lime or lemon juice, and a few cloves garlic. Peel, deseed, and dice all the ingredients and add to a blender with three cups of tomato juice. Blend until smooth and season with salt and pepper.
Salads and cold soups are a great way to spend less time in the kitchen while consuming the best source of nutrients the earth has to offer. You will not only stay cool, but you will also stay healthy and maybe even lose a few pounds if you need too.
RECIPE
TOMATO GAZPACHO
Tomato soup in a white bowl on wooden table, top view
Ingredients
- 6 Medium organic tomatoes, seeded and chopped
- 1 Cup tomato juice
- 2 Tablespoon olive oil
- 1 Small sweet onion, diced
- 2 Garlic cloves, minced
- 1 organic red bell pepper, seeded and diced
- 1 cucumber, diced
- ½ Lemon juice
- 2 Tablespoons rice vinegar
- Salt and pepper
- ¼ cup organic cilantro, chopped
Instructions:
- Bring a large pot of water to a boil. Cook tomatoes for 20 seconds and place in ice-cold water. Peel the skin, then cut in half and remove the seeds.
- In a high-speed blender, add tomatoes, tomato juice, and olive oil. Blend until the tomatoes are pureed.
- Pour mixture into a large bowl and add the onion, garlic, red bell pepper, lemon juice, rice vinegar, salt, pepper, and cilantro.
- Stir together and place in the fridge for one hour before serving.
To Your Health,
Patti
