Two summer recipes to keep your kitchen cool in the heat
Peach and Nectarine Salsa
Nothing says “SUMMER!” like fresh peaches and nectarines. This salsa recipe takes those wonderfully fresh tastes of summer and marries them with the heat of Serrano chilis. What I love about this recipe is the cooling refreshing sweetness of the fruit partnered with the tang of the vinegar and the heat of the peppers.
Ingredients:
2 YELLOW PEACHES, PITTED AND DICED
2 YELLOW NECTARINES, PITTED AND DICED
3 ROMA TOMATOES, DICED
1 TO 2 SERRANO CHILIES, SEEDED AND MINCED
3 GREEN ONIONS, CHOPPED
1/2 CUP FRESH CILANTRO LEAVES, CHOPPED
2 TO 3 AVOCADOS, PITTED, PEELED AND DICED
1 TBSP EXTRA-VIRGIN OLIVE OIL
1 TBSP SHERRY VINEGAR
1 TBSP LEMON JUICE
1 TBSP LIME JUICE
KOSHER SALT, TO TASTE
Instructions:
COMBINE THE PEACHES, NECTARINES, TOMATOES, SERRANO CHILIES, GREEN ONIONS AND CILANTRO IN A LARGE BOWL, GENTLY STIR THE INGREDIENTS, ADD AVOCADOS.
IN A SEPARATE SMALL BOWL, WHISK TOGETHER THE OLIVE OIL, VINEGAR, AND LEMON AND LIME JUICES. POUR VINAIGRETTE OVER SALSA MIXTURE AND STIR GENTLY TO BLEND. ADD SALT TO TASTE.
SERVE WITH TORTILLA CHIPS OR OVER GRILLED BONELESS CHICKEN BREAST FOR A QUICK AND EASY MEAL.
MAKES 4 TO 6 SERVINGS.
Gazpacho Soup
Who says soup has to be warm to soothe the body and soul? This refreshing soup takes more of the signature tastes of summer and blends them together to make the season’s most satisfying and delicious dishes. What I love about this dish is all the fresh taste without any of the loss of nutrients that cooking can sometimes remove. It’s a no-guilt guilty pleasure!
Ingredients:
2 lbs. RED TOMATOES, RIPE, CORED AND ROUGHLY CUT
1 ANAHEIM PEPPER, CORED, SEEDED AND ROUGHLY CUT
1 CUCUMBER, MEDIUM, PEELED AND ROUGHLY CUT
1 MILD ONION, SMALL (RED OR WHITE), ROUGHLY CUT
1 GARLIC CLOVE
2 tsp. SHERRY VINEGAR, MORE TO TASTE
SALT
1/2 CUP EXTRA-VIRGIN OLIVE OIL, MORE TO TASTE
Instructions:
1. COMBINE TOMATOES, PEPPER, CUCUMBER, ONION AND GARLIC IN A BLENDER (IF NECESSARY, WORK IN BATCHES). BLEND AT HIGH SPEED UNTIL VERY SMOOTH, AT LEAST 2 MINUTES, PAUSING OCCASIONALLY TO SCRAPE DOWN THE SIDES WITH A RUBBER SPATULA.
2. WITH THE MOTOR RUNNING, ADD THE VINEGAR AND 2 TEASPOONS OF SALT. SLOWLY DRIZZLE IN THE OLIVE OIL. THE MIXTURE WILL TURN BRIGHT ORANGE OR DARK PINK AND BECOME SMOOTH AND EMULSIFIED, LIKE A SALAD DRESSING. IF IT STILL SEEMS WATERY, DRIZZLE IN MORE OLIVE OIL UNTIL MIXTURE IS CREAMY.
3. STRAIN THE MIXTURE THROUGH A FOOD MILL, PUSHING ALL THE LIQUID THROUGH WITH A SPATULA OR BACK OF A LADLE. DISCARD THE SOLIDS. TRANSFER TO A GLASS CONTAINER AND CHILL UNTIL VERY COLD, AT LEAST 6 HOURS OR OVERNIGHT.
4. BEFORE SERVING, ADJUST FLAVOR WITH SALT AND VINEGAR. IF SOUP IS VERY THICK, STIR IN A FEW TABLESPOONS OF ICE WATER. SERVE IN CHILLED GLASSES OR BOWLS. GARNISH WITH MORE OLIVE OIL AND CROUTONS.
