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Simple summertime recipes to make when all you want to do is soak in the sunshine.
Hold summer in your hand, pour summer in a glass, a tiny glass of course, the smallest tingling sip for children; change the season in your veins by raising glass to lip and tilting summer in.
– Ray Bradbury
RECIPE: Andalusian Gazpacho (Gazpacho Andaluz)
- Yield: Serves 6
Description
I first tasted Andalusian gazpacho in Seville, Spain, one afternoon when the warm air slowed us down while we were sightseeing and we snuck into a little restaurant. Gazpacho Andaluz was featured on the menu — as it is everywhere in Seville — puréed to silky perfection, always served ice-cold, refreshing, the tomato flavor forward with a subtle, heavenly garlicky sharpness.
I found the gentleman who owned the restaurant, complimented him on his soup, far better than most I told him, and asked for his recipe, but how did he achieve the silkiness? He said the silkiness was Thermomix. He took me to the small kitchen and showed me a handsome kitchen appliance. Though it’s not necessary to make this soup — any good blender will do — that machine is now a star in my kitchen.
The recipe for the soup is simple and calls for just a handful of ingredients: tomatoes, cucumbers, green peppers, garlic, and vinegar. It’s a delicious, inexpensive starter for summer gatherings, and guests are always impressed.
Ingredients
- 2 lbs very ripe tomatoes, roughly chopped
- 1 medium green bell pepper, seeded and chopped
- 1 cucumber, peeled and chopped
- 1/2 medium yellow onion, peeled and chopped
- 1 large garlic clove, peeled
- 2 Tbsps white wine vinegar, to taste
- Fine sea salt, to taste
- 4-6 Tbsps olive oil
- Cold filtered water or ice cubes, as needed
Instructions
- Put all the ingredients but the oil and cold water into a blender or food processor: tomatoes, bell pepper, cucumber, onion, garlic, vinegar, and salt. Blend until completely smooth.
- With the motor running, slowly drizzle in the olive oil to emulsify. Adjust consistency with cold water — gazpacho should be pourable, not thick. I add 8 cubes of ice because my blender has strong blades.
- Chill for at least 2 hours, preferably longer.
- Taste again before serving and adjust salt or vinegar if needed. Serve very cold, with a final drizzle of olive oil.
Notes
- Texture, From Rustic to Silky: For an ultra-smooth texture, blend longer than you think. A high-powered blender works beautifully, and for a classic finish, many cooks pass the soup through a sieve to achieve that velvety texture. It’s worth the effort.
- Chill and Rest: Gazpacho improves with time — overnight is ideal. Serve cold, but not icy, so the flavors stay alive.
- To Serve: In southern Spain, gazpacho is often sipped from a glass, but it’s equally lovely in a bowl. Offer garnishes on the side, like finely diced cucumber, green bell pepper, homemade croutons, and extra-virgin olive oil.
- A Model of Earth-Friendly Cooking: No cooking means less energy use. Gazpacho is ideal for overripe or imperfect produce, entirely plant-based, and low-carbon when ingredients are local.
RECIPE: Thai Chicken and Quinoa Salad with Pea Shoots and Peanut Dressing
- Yield: Serves 6 or 2–4 without chicken 1x
Description
Since the pea shoots in this salad are delicate, I usually pass the dressing at the table and let guests spoon it over themselves. Variations abound: Try noodles or a grain other than quinoa, or different market vegetables, such as asparagus, radishes, red peppers, spring onions, fresh mint, or basil. Add a little spice to the dressing, if desired, with sriracha or sweet chili sauce. Look for pea shoots at most local farmers markets.
Ingredients
The salad
- 1/2 cup quinoa
- Salt
- 3-4 cups pea shoots, rinsed and spun dry in a salad spinner
- 1 cup red cabbage, sliced razor thin
- 1 large cucumber, cut lengthwise into quarters and sliced
- 1 large carrot, peeled and shredded, (~1/2 cup)
- 1-2 cups snap peas or snow peas, strings removed, parboiled for 30 seconds and ran under cold water to stop cooking
- 3 cups shredded roasted chicken breasts (optional)
- 1/2 cup unsalted peanuts, roughly chopped (optional)
The peanut dressing
- 1/4 cup smooth peanut butter
- 3 Tbsps fresh lemon juice
- 5 Tbsps peanut or olive oil
- 4 Tbsps water
- 1 garlic clove, minced
- 2 Tbsps honey
- 2 Tbsps soy sauce
- 3 Tbsps chopped fresh cilantro leaves
Instructions
- Rinse the quinoa with a fine mesh strainer. Add to a small saucepan with 3/4 cup of water and a good pinch of salt. Bring to a boil, lower the heat to low and cover. Simmer for 10 to 12 minutes, or until the water is absorbed and the quinoa is transparent. Remove from heat, leave it covered for 5 minutes, then fluff it with a fork and let cool.
- Place the quinoa, pea shoots, red cabbage, cucumber, carrots, and peas in a bowl, along with the shredded chicken, if using. Top with chopped peanuts, if desired.
- To make the dressing, in a medium bowl, whisk together all of the ingredients until well mixed. Taste with a bit of the salad, and make any adjustments — does it need to be sweeter? Saltier? It should taste delicious. Serve the dressing on the side.
Notes
- If using chicken, shred about 3 cups of meat from 2 chicken breasts. Consider this recipe for Two Whole Roasted Chickens (with more ways to use leftovers). Refrigerate until ready to use.
- The chicken, quinoa, salad, and dressing can be prepared a day ahead and combined just before serving.
- Try using a julienne vegetable peeler for cutting the carrot into beautiful julienne strips, especially if you don’t have a food processor with a shredding attachment.
RECIPE: Perfect Homemade Granola
- Yield: Makes about 4 cups 1x
Description
There’s something quietly radical about good granola. Most store-bought versions are saturated with cane sugar and even, Lordy, on close inspection, corn syrup! I make my own and the richness comes from the nuts: toasted, fragrant, and deeply satisfying, and the sweetness from organic honey or agave syrup. To boost flavor, I add nutmeg, which is lovely, so be generous. Like any good relationship, the oats are there to be supportive, not dominate, and the sweetness is just enough to bring everything together. Think crunch, warmth, and real nourishment — the kind of granola you look forward to eating. My husband devours it, which makes me happy, but also sad as it disappears so quickly. Ah, the yin and yang of life.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup mixed nuts (cashews, almonds, hazelnuts, etc.), roughly chopped
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 Tbsp nutmeg
- 4 Tbsps honey or agave syrup
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Combine the oats, nuts, sunflower seeds, pumpkin seeds, and nutmeg in a blender. Blend into smaller bits that are still chunky.
- Warm the honey slightly, and drizzle on the mixture. Blend well with a few pulses.
- Spread the granola evenly on a baking sheet and gently press into an even layer.
- Bake for 20 to 25 minutes, rotating halfway through, until golden brown and fragrant. Stir midway to help brown all the ingredients. Keep an eye on the batch, so it doesn’t burn.
- Cool completely in the pan before putting the granola into a glass container.
Notes
- Delicious over plain yogurt and with fruit like raisins, berries, or banana. I sometimes add a little organic raw sugar before serving.
- Keeps well for up to two weeks.
- The house smells wonderful while it’s baking.
RECIPE: Sweet Summer Icebox Cake
- Yield: Serves 8–10 1x
Description
There is no wrong way to make an icebox cake. Layer your favorite store-bought cookies or cake with fresh fruit, jam, and frozen dessert like ice cream or sorbet. Set in the freezer and enjoy when you’re ready. It’s minimum effort with maximum impact for lazy summer days. This plant-based version features berries and vanilla, but feel free to make it your own!
Ingredients
- 2 pints vanilla dairy-free ice cream, slightly thawed, divided
- 3 cups vanilla wafers, divided
- 1 pint strawberry sorbet, slightly thawed
- 3 cups fresh strawberries, divided
- 1 1/2 cups dairy-free whipped topping
- 1 cup fresh raspberries
- 1 cup fresh blueberries
Instructions
- Line a 10-by-5-inch loaf pan with parchment paper. Spread the first pint of vanilla ice cream across the bottom of the pan. Crush 2 cups of vanilla wafers and sprinkle on top.
- Next, spread the pint of strawberry sorbet over the cookies. Slice 2 cups of fresh strawberries and layer the slices over the sorbet. Crush the remaining cup of vanilla wafers and sprinkle atop the sliced strawberries.
- Spread the second pint of vanilla ice cream as the final layer. Press everything down as you spread. Top with a layer of parchment and place in the freezer to set overnight.
- Carefully remove the icebox cake from the freezer and top with the whipped topping. Add fresh raspberries, blueberries, and more strawberries on top and slice to serve.
