I know I'll just get rolled eyes and the tiny violin playing gesture from those in other parts of the country, but, hey, it's been hot and humid in San Diego, especially inland where I live. Sticky, sweaty, can't get your sports bra off weather. I don't want to cook. I don't want to eat foods above room temperature.
Fortunately, I have a bunch of recipes to turn to that require little effort and no oven. So, I thought I'd do a round-up of some of my favorites and share them with you in case you've got the summer kitchen blues as well.
Evie's Chunky Gazpacho
Okay, you knew this recipe of my mom's would be included. It's the most wonderful combination of flavors and textures. It's healthy. It's cold. Add some cooked shrimp or crab, a hank of crusty sourdough bread, and a cold beer and you've got a great meal.
Serves 8 – 10
5 - 8 large tomatoes, quartered
2 large cloves of garlic, minced
½ English cucumber, roughly chopped
1 or 2 red peppers, roughly chopped
6 – 8 scallions, roughly chopped
6 - 8 radishes, roughly chopped
½ medium onion, peeled and quartered
1 jalapeño pepper, seeded and chopped
½ bunch parsley with major stems removed and/or 1 bunch cilantro
2 tablespoons lime juice
2-6 tablespoons red wine vinegar
A few dashes of Worcestershire sauce
A few dashes of your favorite hot sauce
2 teaspoons olive oil
1 teaspoon salt
½ teaspoon sugar
1 regular-sized can beef broth
1 can low-salt V-8 juice
1 cup corn kernels (fresh, frozen or canned – if fresh is unavailable, I like the frozen roasted corn kernels from Trader Joe’s)
1 pound pre-cooked bay shrimp, lump crab (optional)
Sour cream or Mexican crema
Pull out the food processor and a very large bowl. Process each of the vegetables until the pieces are small -- but before they're pureed -- and add to the bowl, then add the rest of the ingredients, except for the proteins and dairy, which I keep on the table separately for guests to add as they wish. Refrigerate until cold and then adjust seasonings to taste. Top when serving with sour cream or Mexican crema. Serve with fresh tortillas or even hearty sourdough bread.
Spicy Kale, Corn, and Mango Salad
I came up with this about a year ago during a killer heat wave. It was so refreshing. Add cheese or some other protein like roasted chicken from the market to bulk it up a bit, but it's a great base for some serious eating.
1 ear of corn, shucked with kernels sliced off
1/2 slightly ripe mango, peeled and diced
1 large tomato, diced
1 jalapeño, diced
1/2 medium onion, red or white, diced
4 large kale leaves, spine removed, chopped into bite-sized pieces
2 tablespoons salted capers, rinsed and soaked
1/2 cup of Country French Vinaigrette made from Penzeys' mix -- or your own vinaigrette
Combine vegetables, add dressing. Marinate for about an hour. Serve.
Cucumber and Radish Confetti Soup
For at least 30 years I've been making a cucumber soup with yogurt and tomatoes that's been a go to on hot summer days. But one day I found myself with radishes as well and thought that I'd change things up a bit. This is still a classic for me, but I now also add a bit of low-fat buttermilk to the soup.
1 large English cucumber or 3 good-sized Persian cucumbers (about 6 inches long)
1 dozen radishes
1 1/2 cups unflavored yogurt
1/2 cup low-fat buttermilk
2 tablespoons red wine vinegar
1/2 cup chopped onion
2 small cloves garlic, minced
1 teaspoon fenugreek (for a different flavor, try dill or mint -- they're all equally good)
1/2 teaspoon ground pepper
1/4 teaspoon kosher salt
Slice the cucumbers in half lengthwise, scoop out the seeds, and discard. (If you're using a conventional cucumber first peel the skin; for the other types, leave the thin skin on for color.) Cut into chunks and put in the bowl of a food processor. Trim all the radishes and cut all but one into chunks and add to the food processor. Save the remaining radish for garnish. Add the rest of the ingredients to the food processor and blend thoroughly. Remove to a bowl, cover, and chill at least two hours or overnight. Just before serving, slice the remaining radish very thinly, again with the little mandoline, and use it to top the soup. Feel free to add a little hot sauce when serving.
Stone Fruit Salsa
And now for dessert! Yes, you could use this on a taco or pork tenderloin--but it's so fabulous over a couple of scoops of ice cream!
Makes about 1 1/2 cups
2 dozen cherries, pitted
1 large, firm peach
1/2 serrano or whole jalapeño pepper
1/4 medium red onion, diced
1 1/2 tablespoon white balsamic vinegar
juice of 1 lime
pinch of salt
freshly ground pepper to taste
Chop the fruit and the pepper (removing the seeds if you want to reduce the heat intensity). Add to a bowl with the rest of the ingredients. Mix well and refrigerate for an hour. Adjust the seasonings. If you want it sweeter, add a little honey to taste.