Tag Archives: summer

Summer Gazpacho

It’s HOT outside! The kind of hot that makes your makeup melt off and your clothes stick to you. The kind of hot that begs for gallons of iced tea to be in the fridge and for ceiling fans to assist the AC in doing its job. The kind of hot that makes people start thinking about making gazpacho….well, at least that’s what happens to ME!

Isn’t it convenient that just when the summer heat hits its peak, so too does the produce at the farmer’s market? It makes this gazpacho all the better.

For the uninitiated, gazpacho is a cold, tomato-based, often spicy, vegetable soup that can be pureed or left chunky. My personal preference is for the chunky version – the kind where you can still identify the vegetables that were used to create it. This one, which I’ve adapted from a Barefoot Contessa recipe, perfectly suits my style.

Be sure to make this before the summer produce starts to wane…then kick back on your patio or deck and serve this gorgeous soup in clear glass bowls to show off its colors and sheen. Top each bowl with a dollop of sour cream or Greek Yogurt and a sprinkle of freshly cut herbs. Open a bottle of a simple white wine (a Chenin Blanc perhaps) and toast to the heat of summer. Aaah.

Gazpacho
adapted from The Barefoot Contessa Cookbook

serves 8

2 English cucumbers, seeded
3 red peppers, cored and seeded
6 heirloom tomatoes
1 large red onion
6 garlic cloves, minced
6 cups tomato juice (buy the best quality you can find)
1/2 cup white (or red) wine vinegar
1/2 cup extra virgin olive oil
1 Tbsp. kosher salt
1 1/2 tsp. freshly ground black pepper

Roughly chop the cucumbers, peppers, tomatoes and onions into 1″ cubes. Separately put each vegetable into a food processor and pulse until coarsely chopped (be careful not to puree!).
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving.

Garnish each bowl with a dollop of sour cream or Greek yogurt and a sprinkle of freshly cut herbs.

Lemon Chicken and Spring Vegetable Salad

It’s hot here this week. Today it’s above 80, which is way warmer than usual for April. My allergies are out of control; the pollen count is something insane (like 4000 when it is usually about 150 here). The thought of eating a hot meal today is totally unappealing so it made me think of one of my favorite, super-simple warm-weather meals. Consider this a preview of things to come from me this summer!

I love that this makes a big batch so we can have it for dinner and then I can have it for lunch throughout the week. It keeps beautifully in the fridge because the vegetables in it hold up well. For those of you looking for easy make-ahead options, add this one to your files! You’ll be so glad you did.

When I make this, I often serve it with homemade hummus and some whole wheat pita to round out the meal. If you try this, I’d love to know what you think and what you decide to serve with it!


Lemon Chicken and Spring Vegetable Salad
adapted from the Barefoot Contessa Cookbook

Serves 8

2 lbs grilled lemon chicken (See below – must make ahead of salad)
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
2 cups raw sugar snap peas, strings and ends removed
1 cup each red and yellow peppers, julienned
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp. fresh thyme, chopped

After the chicken has been grilled, chill in refrigerator. Slice chicken diagonally into 3/8 inch slices. Toss in a bowl with their juices plus the rest of the ingredients above. Taste for seasoning, adjust, and serve cold or at room temperature.

Grilled Lemon Chicken
2 lbs boneless skinless chicken breasts
3/4 cup freshly squeezed lemon juice
3/4 cup extra virgin olive oil
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 Tbsp. minced fresh thyme

Whisk together all ingredients except chicken in a small bowl. Pour over chicken breasts into a non-reactive container. Cover and marinate 6 hours in refrigerator (or overnight).

Remove chicken breasts from marinade and pat dry. Grill over medium-high heat for about 10 minutes on each side or until cooked through. Cool slightly before cutting.