Too Hot to cook, share your summer Recipe!

[Pooh67_68]

Yum, I will take a small bowl of each please.

I like making up big bowls of:

macaroni salad - (sea shell or spiral macaroni, cucumber, green pepper, onion, tuna, diced cheese, tomatoes, mayo, mustard, salt, pepper),

potato salad - (diced potatoes, cucumber, green pepper, egg, onion, mayo, mustard, salt, pepper),

fresh fruit salad - (watermelon, canteloupe, honeydew, strawberries, blueberries, raspberries, kiwi, grapes)

We can eat those for several days and not get tired of them during the summer months.

Also, when DH grills hot dogs he will do up the whole package and we keep the leftovers in the frig to just heat in the microwave for a day or two, same with hamburgers.

Or, we GO OUT TO EAT when it's too hot to cook.

 

[Pooh67_68]

Grilled cheese and ham sandwiches, Yum.

I was hoping to have one of these today, but the deli was way too crowed and the workers are slow.

 

[lillygator]

In FL - it's pretty much too hot to cook all year!

 

[jipsy]

2 cups tomato juice, preferably freshly juiced
1/2 small cucumber, peeled and chopped
1 tomato, chopped
1/2 green pepper, chopped
1 tsp. onion, minced
1 tbsp. fresh parsley leaves, minced
1 small garlic clove, minced
1 tbsp. fresh basil leaves, minced
2 tsp. red wine vinegar
1 tsp. honey
1 tbsp. lime juice
1/2 tsp. Bragg's seasoning, or sea salt to taste
dash of Tabasco sauce (optional)
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Blend all the ingredients in a blender until smooth ~ work in batches, if necessary. Serve immediately.

Green Gazpacho Soup
1/2 large green bell pepper, chopped
3 lightly packed cups romaine lettuce, chopped
1 large cucumber, peeled and chopped
1/4 cup fresh cilantro, chopped
2 cups homemade chicken broth
3 green onions, chopped
1 tbsp. cold-pressed olive oil
1 large clove garlic, chopped
2 tbsp. red wine vinegar
1/2 tsp. Bragg's seasoning, or sea salt to taste
light sour cream
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Place ingredients in a food processor and puree, working in batches, if necessary. Chill before serving.

To serve: Ladle soup in a bowl and add a dollop of sour cream in the middle.

Corn Gazpacho Soup
1 cup cooked corn kernels
2 (approx.) cups tomato juice, preferably freshly juiced
2 tbsp. chopped red onion
1/4 diced cucumber
1 tomato, diced
1/4 cup diced red bell pepper
1 clove garlic, finely chopped
1 teaspoon lemon juice
1/2 tsp. Worcestershire sauce
2 tbsp. fresh parsley, chopped
1 tablespoon cold-pressed olive oil
1 tbsp. fresh basil, chopped
salt and pepper to taste
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In a blender, combine tomato juice, onion, bell pepper, tomato, cucumber, garlic, parsley and basil. Blend on high until pureed. Pour the contents of the blender into a glass bowl and stir in the remaining ingredients. Cover tightly and chill at least 4 hours. Serve chilled