When beautiful summer days lie ahead, your home will stay cooler if you avoid starting the oven. Here are some recipes to keep you (and your kitchen) from frying.
These delicious recipes will surely keep you cool this summer. Some may require some cooking time, but you can prepare them the night before (when it's cooler) and then refrigerate them the next day.
Just because it's summer does not mean soup season has to end. There are many cold soups. Here are some favorites.
If you have never tasted it before, Gazpacho is a vegetable-based chilled soup that is perfect for fresh garden vegetables (even those bought at the farmers market). It is not only a good meal in itself, but can also be served as a side dish or appetizer.
All you need is a blender, a fridge and fresh vegetables. Here's a simple recipe for gazpacho ̵
- Peel and then cut 4 large tomatoes into pieces (cutting into quarters is good – they do not have to be finely diced). Scrape out the seeds before putting them in the blender.
- Add about 1 cup of chopped onion; 2 tablespoons each of fresh parsley and olive oil; 1 tablespoon of lemon juice and salt each; 1 cup vegetable broth and 2 peeled garlic cloves.
- Mix these ingredients until smooth.
- Pour the puree into a bowl with a lid and then stir in another half cup of diced tomatoes, cucumber cubes, red paprika cubes and red onion cubes.
- Put the lid on and refrigerate until it's time to eat!
If you like this simple recipe, you'll find it pleasing. Look forward to Gazpacho being a favorite dish. There are hundreds of recipe variations that you can try online.
There are melon soups of all kinds. Some are intended for the winter, others for the summer. Watermelon is of course a great melon soup, but this recipe is great for a cooling and refreshing cantaloupe soup.
- Start by peeling and sowing 1 cantaloupe. Dice it and put it in your food processor.
- Add half a cup of orange juice and mix everything smoothly.
- Put the puree in a bowl. Add 1 tbsp lemon juice, 1/4 tsp cinnamon and 1 1/2 cups orange juice. Stir and cool.
While cantaloupe is a staple for summer soups, you can find recipes with all sorts of variations, such as three melon soups, soups with mint and cucumber, and more.
Salad is a simple summer option. You can adjust the portion size to receive a full meal or supplement that complements any of the other recipes we have given you.
Fruit and chicken salads
Salads do not have to be exclusively vegetables – the time. Have a look at a restaurant menu during the summer, and you'll surely see salads with blueberries and strawberries, often with some meat in the mix.
It's a trick to prepare a proper fruit salad though. This is not a gradual recipe. However, note the following when adding fruit to your salad:
- Use meatless meat or meat with a mild taste (like chicken) that goes well with fruit flavors.
- Tomatoes are fruits but do not taste very well with other fruits.
- Replace things like tomatoes, carrots and cucumbers with extra fruits, nuts or seeds. Dried fruits are also good for salads.
- Use proper dressing. The ranch is a bit too thick for a fruit salad. Instead, use a beautiful balsamic or fruit vinaigrette.
Again, there is no shortage of recipes if you like this type of salad.
Fresh vegetable salads
If old fashioned vegetable salads are your thing, start experimenting with more vegetables. Fibrous vegetables – such as broccoli, cauliflower and peppers – fill you up more easily (with or without meat) if you only eat on salad.
If you want a little more crunch (than those already mentioned cruciferous vegetables) not crunchy enough), you should add nuts or sunflower seeds instead of bacon pieces or croutons. Nuts and seeds give you extra protein boost and a little more energy.
Summer is the time for grilled burgers and hot dogs, but sometimes it's too hot to stand outside over the grill. On those hottest days, consider these simple sandwiches that do not require much heat (and if you can, prepare the night before).
Chicken Salad Sandwich
You do not have to cook chicken to prepare a chicken salad sandwich. Take a roast chicken or buy something from the tin (it's not as bad as it sounds).
- Remove the shell from the fried chicken and cut it into pieces. Put it in a bowl big enough to add the rest of the ingredients.
- Add 1/2 cup of diced celery and mayo (of your choice) and 1/3 cup of diced onion. Some people add carrots, other black olives, and there are others who add diced apples.
- Season with 1 teaspoon granulated garlic and salt. Season with a pinch of pepper and pepper.
- Mix everything and distribute it on the bread of your choice. You can apply lettuce, tomatoes or other ingredients of your choice.
Chicken salad sandwiches are a classic staple for summer lunches and also contain a good dose of protein.
Egg Salad Sandwich
This recipe requires a small cooking time – just enough to cook some eggs on the stove. After that, it's all about cool summer sandwiches. To prepare four egg salad sandwiches, you need to do the following.
- Cut 6 hard-boiled eggs into pieces and set aside.
- In a bowl, add 1 tablespoon of lemon juice and mustard, 1/4 cup, mix Mayo and 1 teaspoon each of salt and pepper.
- Mix in the eggs, half a cup of chopped celery and a quarter cup of chopped green onion.
- Once everything is mixed, give it to your favorite bread and have fun.
You can easily refine the taste with different types of mustard or additional spices.
A pool party? Enjoy iced tea? Cucumber sandwiches are the perfect finger food to keep you cool.
With four simple ingredients, you can make a delicious cucumber sandwich.
- Mix a pack of ranch dressing mix with a packet of cream cheese.
- Smear it on bread of your choice (rye works wonderfully).
- Slice the cucumber (the thinner the better) and place on the smeared bread.
- Cut sandwiches into bite-sized portions.
If You Want More With control over the taste profile, you can skip the ranch dressing and add your own dill or other spices.
Even if you probably do not want to get full on a hot day, you might want to add a fruit salad or something cool next to a grilled burger. Here are a few simple side dish recipes to help you stay cool in the summer.
While you have to cook some potatoes for it, if you let your Tater Salad stand in the fridge overnight, it will help.
With only four ingredients you can prepare a potato salad in a classic way. This recipe is enough for six people.
- Roll 3 lbs and cook. Yukon Gold Potatoes. It should take about 5 to 10 minutes to finish.
- Drain the boiled potatoes and place in a large mixing bowl.
- 1 cup sour cream, 1/4 cup mayo, 4 green cube onions and salt and pepper to taste. Mix and refrigerate for at least an hour before serving. If you're looking for extra flavor enhancement, try adding bacon – a great choice in many popular potato salad recipes.
This is another case in which you need to heat the hob little, but most noodles take less than 10 minutes to be al dente. This simple pasta salad recipe is enough to share with a potluck or campfire.
- Cook 1 pound of pasta (spirals and bowties work great). Rinse the noodles in cold water and place in a bowl.
- Add 3 small peppers (one each yellow, red and orange), removing the kernels and dicing. 1 chopped cucumber; 1 glass of drained and chopped artichoke hearts; 1 pint of halved cherry tomatoes; 1/3 cup of finely chopped basil; 1 cup of feta cheese and balsamic dressing each; Salt and pepper to taste and mix.
- Store in the refrigerator before serving.
Pasta Salads are a great addition to summer dishes and a great option to take leftovers to work. You get the experience of filling noodles in a cool, summer-friendly packaging.
With these simple recipes, you can keep the heat out of your kitchen and stay cool this summer while enjoying some delicious meals.