No high temperatures required for these cool summer eats.
The biting cold of this February, when all you wanted to do was wrap yourself in a blanket of stew with dumplings, has given way to the sweltering heat of July, when it's too hot to make toast in the morning. Some people say they lose their appetite in the warm weather, but all I lose is the desire to cook over fire. I find myself lingering in the frozen-food section of the supermarket trying to get my body heat below normal so I can face the blast of hot air that will assault me on the way to the car.
Here are two recipes that will leave you and your kitchen as cool as a cucumber. The first is a cucumber soup that uses yogurt as a base and can be flavored with either mint or dill. The trick is to seed the cucumbers before they are pureed and to use Greek-style, low-fat yogurt for a creamy texture without the guilt. The second is a colorful shrimp salad that takes advantage of the pre-cooked shrimp that are often a sale item at local markets. Both of these recipes can beat Rachael Ray to the draw, so you'll have plenty of time for summer evening fun or for just a swing on the porch. Won't that be cool?
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Ingredients:
2 cucumbers
1 pint plain, Greek-style, low-fat yogurt
Juice of 1 lemon
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons fresh mint or dill
Salt and pepper
5 ice cubes
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Instructions:
Peel the cucumbers and cut them lengthwise. Use a spoon to scoop out the seeds. Chop the cucumber into 1-inch cubes. Combine with all the other ingredients except the ice cubes. You can puree the soup with an immersion blender, in batches in your food processor or even in a blender. Once it is smooth, add the ice cubes and blend until they are melted and the soup is chilled. Season to taste with salt and pepper and refrigerate for an hour before serving.
Serves 4.
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Ingredients:
1/2 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 pound cooked medium shrimp, tails removed
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1 stalk celery, peeled and finely diced
2 green onions, finely sliced
4 lettuce leaves
1 tomato, sliced
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Instructions:
Mix the mayonnaise with the Old Bay Seasoning. Gently toss in the shrimp and the chopped peppers, celery and onions. Arrange the lettuce leaves on individual plates and top each with a slice of tomato. Put a serving of the shrimp mixture on top of each tomato slice.
Serves 4.
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