Easy food in the heat recipes. Cold food in the heat

Sometimes when it's hot, you don't want to eat at all. If you can’t think of something more than okroshka and iced tea, then you are our case. Especially for you, we have collected a dozen recipes for dishes that do not require cooking, parks, frying ... Among them there are not only invigorating drinks and light salads, but also refreshing soups and cold snacks. Good to take note!

• 700 g chilled watermelon, diced, pitted;
• 2 tablespoons freshly squeezed lime juice;
• 1 tablespoon + 1 teaspoon of young parsley leaves;
• 2 teaspoons of olive oil;
• 2 g xanthan gum (1/2 teaspoon);
• tabasco sauce;
• salt;
• fresh lettuce leaves for garnish.

In a blender, mix watermelon cubes with fresh lime juice, parsley and olive oil, bring it all to a homogeneous state. Then we filter the resulting mass through a sieve or cheesecloth. To extract more liquid, help with a spatula or the back of a spoon.

We rinse the blender and pour our watermelon mixture into it. Add xanthan gum and beat for about 15 seconds to thicken the mass. Pour the soup into a saucepan or jug, season with Tabasco and salt. Refrigerate the soup for about 20 minutes. Pour it into bowls garnished with parsley and lettuce.

• 1/2 cup walnuts;
• 2 cups of simple kefir;
• 1 1/2 cups ice water;
• 1/2 cup white raisins;
• 1/2 large cucumber, peeled and seeded, cut into small cubes (1 cup)
• 1/4 cup finely chopped mint;
• 1/4 cup finely chopped dill;
• 1/4 cup finely chopped green onion;
• salt and freshly ground pepper.

Preheat the oven to 180°C. Spread the walnuts evenly on a baking sheet and leave in the oven for 10 minutes. Then take out the nuts, let them cool and chop finely.

In a small bowl, whisk kefir with ice water. Add raisins, cucumber, mint, dill, green onions, walnuts to this mixture, season everything with salt and pepper. Put the resulting mixture in the refrigerator for about 1 hour. After that, the soup can be served at the table. To do this, pour the soup into small bowls and sprinkle with lemon zest (optional).

• 1 large clove of garlic;
• 1 1/2 tablespoons of sugar;
• 1 teaspoon Thai green curry paste
• 2 tablespoons fresh lime juice;
• 2 tablespoons fish sauce;
• 1/4 cup chopped cilantro;
• 1/4 cup chopped mint;
• 1/3 cup mayonnaise;
• 4 cups shredded cabbage;
• 230 g roast beef (baked piece of beef), cut into thin strips;
• 24 pieces of round rice paper (15 cm in diameter).

In a mortar, grind the garlic, sugar and green curry paste. Add lime juice, fish sauce, 3 tablespoons water, half cilantro and mint. In a small bowl, whisk mayonnaise with 1 tablespoon green curry paste. Then, in a large bowl, toss the coleslaw with the roast beef and the remaining half of the cilantro and mint.

Pour warm water into a large flat bowl. We dip 2-3 sheets of rice paper for a couple of minutes in water, then carefully pull them out and put them on the work surface for a minute. Put a teaspoon of curry-mayonnaise on each cake, and on top of it - 3 tablespoons of chopped roast beef. We roll the cakes into tight rolls, filling the sides. We spread the resulting rolls on a pre-prepared surface, on which lies polyethylene lenka. Before serving, cut each roll in half and serve with sauce.

• 1 apple, thinly sliced ​​horizontally
• 2 tablespoons of peanut butter.

Spread peanut butter on apple slices. You can sprinkle cinnamon on top. Close the sandwich on top with another apple slice. This is such an interesting, simple, tasty and healthy snack!

• 500 gr vanilla ice cream, softened;
• 1.2 cups of milk;
• 500 g strawberries, peeled and cut into 4 pieces;
• 2 teaspoons finely grated lemon zest.

In a blender, mix milk and ice cream, bring everything to a homogeneous mass. Pour into 4 tall glasses. Add strawberries and lemon zest and mix again with a blender. It turns out amazingly delicious!

• 1 kg melon, de-seeded and diced (about 4 cups)
• 3/4 cup simple sugar syrup.

We put melons in a blender and turn it into a puree homogeneous in mass. You should have at least 2.5 cups of melon puree. Then add sugar syrup to the resulting mass. Mix a little and pour the sorbet into ice cream molds. Top with plastic wrap. Freeze the sorbet for about 4 hours. Then we form balls with a spoon and serve in small bowls to the table.

• 1/2 cup pineapple chunks;
• 50 grams of pineapple juice;
• 7 g of simple syrup;
• 50 gr cucumber juice;
• ice;
• 30 g of chilled sparkling water;
• 4 thin cucumber slices

In a shaker, mix pineapple chunks with juice (pineapple) and syrup. Add cucumber juice and ice. Shake well. Pour into a tall glass and top with sparkling water. Decorate with a slice of cucumber.

• two cucumbers (about 340 grams each), peeled and seeds;
• 2 avocados;
• 2 teaspoons Thai green curry paste
• 2 teaspoons of sugar;
• 2 teaspoons finely grated lime zest;
• 1 cyrano chili pepper, de-seeded
• 30 grams of unsweetened coconut milk;
• 3 tablespoons fresh lime juice;
• salt;
• 1/2 cup unsweetened coconut flakes, for garnish
• 10 sprigs of cilantro, for garnish

Puree the cucumbers in a blender until smooth. Add avocado, curry paste, sugar, lime zest, chili pepper. We mix everything with a blender. Then pour in 3.5 cups of water, coconut milk and lime juice. Again, mix everything well until a homogeneous mass. Pour the soup into a large bowl, season with salt. Cover and refrigerate for 15 minutes.

Meanwhile, in a frying pan over low heat, fry the coconut for 3 minutes until it is browned. Let her cool down a bit.

Finally, pour the chilled soup into small bowls or cups, garnish with toasted coconut and cilantro sprigs.

• 250 gr dark chocolate, finely chopped;
• 4 1/2 tablespoons unsalted butter, cut into small cubes
• 2 tablespoons freshly brewed strong espresso
• 6 large eggs;
• 2 tablespoons of sugar;
• 2 cups heavy cream;
• chocolate chips, for decoration.

In the upper part of the double boiler, mix chocolate, butter and espresso. Cook over moderately low heat, stirring until the chocolate is completely melted. Remove the top of the steamer and let it cool down to about 25°C. After that, we drive the egg yolks into the mass.

In a large bowl, beat the egg whites until soft peaks form. Gradually add sugar and beat the mass until the proteins become firm and slightly glossy.

In another bowl, whip the cream until peaks form. Gently add half of the whipped cream to the chocolate mixture and stir. Then add the rest and mix thoroughly again so that no streaks remain.

Carefully put the chocolate mousse into glasses and send it to the refrigerator - to cool for at least 3 hours. Decorate with chocolate shavings before serving. Serve chilled.

• 1 1/2 cups couscous;
• 1 teaspoon finely grated lemon zest;
• 1/4 cup fresh lemon juice;
• 3 tablespoons chopped dill;
• 1/2 cup olive oil;
• 500 gr large boiled and peeled shrimp;
• 3 cups spinach;
• 4 radishes, thinly sliced;
• 2 tablespoons of pine nuts;
• salt and freshly ground pepper.

Put the couscous in a bowl, fill it with warm water and let it stand for about 2 hours - until the grits soften. Drain the water after a couple of hours.

In a large bowl, mix lemon zest with lemon juice and chopped dill. Also add olive oil and mix everything thoroughly. After a while, add couscous, shrimp, spinach, chopped radish and pine nuts. We mix. Season with salt and pepper and serve.

Now there are hot days, and I don’t feel like frying, steaming and baking something for a long time. Meanwhile, you need to eat something every day, and for the summer holidays you need refreshing drinks and snacks. Below is a selection of my favorite "icy" recipes. This means that the dish tastes better the colder it is. You can even add a few ice cubes to soups and drinks, and with snacks, do this: pour ice into a large dish, and place a plate with a snack on top and serve it that way. It so happened that all the recipes presented are lean. I didn’t try to make a selection without meat, I just chose what I cook in the very heat, and in the heat, it turned out, I almost don’t want meat.

1) Gazpacho with berries

Gazpacho is a traditional Spanish cold soup made with fresh vegetables (mostly tomatoes) and bread. In Spain, it is sold even in supermarkets in cardboard bags, and, of course, gazpacho can be ordered in almost any cafe. Recently, a variant has become popular in which a third of the tomatoes are replaced by berries - strawberries or cherries. Sounds weird, but really delicious. And for those who are closer to the classic recipe, just replace the berries with a couple of medium tomatoes. This soup can be served as a light lunch or dinner, and also as a snack on the festive table in portioned cups. If desired, the soup can be decorated with basil leaves, croutons or shrimp.

What will you need:

Tomatoes - 700 g

Cherries or strawberries - 300 g

1 sweet onion

2 medium cucumbers

2 bell peppers

2 slices of toasted white bread

Salt and black pepper to taste

Sugar to taste (may not be needed)

Olive oil - 4 tbsp. spoons

Wine vinegar to taste

Peel the tomatoes and cucumbers from the skin, peel the onions and peppers. Remove pits from cherries, remove leaves from strawberries. Cut off the crust from slices of bread and pour half a glass of drinking water. Place the berries, vegetables, and bread in a blender and blend thoroughly for a few minutes until smooth. Then wipe the mass through a sieve, salt, pepper, season with vinegar. If the tomatoes were not sweet enough, add sugar to taste and stir thoroughly. Chill the soup in the refrigerator (you can add ice), then pour into bowls, add a spoonful of olive oil and serve. If desired, you can set aside some pepper, cucumber and onion, chop them very finely and add vegetable cubes to the finished soup.

2) Soup salad

A friend told me about this soup. The combination seemed strange to me, but very soon I fell in love with this soup for its ease of preparation and firmly settled in my diet. Sometimes I cook a simplified version of it at work on my lunch break and it takes about 5 minutes.

For 4 servings:

1 liter of kefir

1 salad pepper

2 medium cucumbers

2 tomatoes

A few green onions

Several sprigs of dill

2 tbsp. tablespoons of wine vinegar

Ground black pepper

Cucumbers, tomatoes and peppers cut into 1 cm cubes. Finely chop the onion and dill. Arrange vegetables and greens on plates, pour kefir and season with salt, pepper and vinegar. The soup should be thick.

3) Vichyssoise

A traditional French dish is a cold summer potato and leek soup. Despite the refreshing taste, the dish is quite nutritious, especially when served with croutons. Classically, vichyssoise is made with chicken broth, but for the summer I prefer vegetable broth. You can do it with chicken, but keep in mind that the broth must be completely degreased - pieces of frozen fat will not decorate the soup in any way. To do this, cool the broth completely and strain through a clean linen napkin.

For 4 servings:

Water - 0.75 liters

Carrots - 2 pcs.

Onion - 1 pc.

Celery - 1 stalk or piece of root

Parsley root (dried)

Black and allspice peas

Bay leaf

Nutmeg

Potato - 4 medium tubers

Leek - 1 pc.

Green onions - a few feathers

Cream 10% - 1 cup

Olive oil - 4 tbsp. spoons

White wine - ¼ cup (optional)

Salt to taste

Prepare the vegetable broth by washing the carrots, onions, celery and parsley root. Cut the carrot in half. Clean the onion and celery. Put carrots, onion, parsley, celery, bay leaf and peppercorns in a saucepan. Pour in water and cook over low heat for 15 minutes after boiling. Turn off the heat, cover and leave to infuse for at least an hour, then strain.

Rinse the white part of the leek, cut into rings and place in a wide saucepan. Add olive oil and white wine and simmer until soft. Peel potatoes and cut into small cubes. Add to saucepan and pour over broth. Cook until soft, then puree the soup with a blender. Add salt and nutmeg, cream. Mix thoroughly. Cool the soup completely in the refrigerator. Serve sprinkled with finely chopped green onions.

4) Pepper jelly

This is a holiday snack. It takes a little more time than other recipes, but not as laborious as regular holiday dishes. The most important thing in this appetizer is a good, fleshy bell pepper and good spices.

For 4 servings:

4 large red bell peppers

0.5 liters of water

1 large carrot

1 bulb

1 tomato

1 large cucumber

Black peppercorns, allspice, cloves, paprika, bay leaf, nutmeg, thyme (you can remove some of the spices or add your favorites)

Vinegar

Gelatin (based on 0.6 liters of liquid)

Preheat oven to 250 degrees. Line a baking sheet with foil, place the whole peppers on it and place in the oven. Flipping from time to time, roast the peppers until they are soft and the skin is charred. Transfer the peppers to a bowl, cover with foil and let sit for a few minutes, then remove the skin and seeds and cut into strips.

While the peppers are baking, cook the vegetable broth. Wash the carrots and onions, cut the carrots in half, peel the onion, leaving the lowest orange layer. Pour in water, add peppercorns, bay leaf, paprika and cloves. Simmer for half an hour, turn off the heat, add the rest of the spices, cover with a lid.

Pour gelatin with a few tablespoons of water. Peel the cucumber and tomato and turn in a blender to the consistency of mashed potatoes, strain through a fine sieve. Strain the broth and stir in the puree. Salt, add sugar and vinegar to taste. Dissolve the gelatin over low heat, add to the broth, stir. Arrange the pepper in molds or low glasses, pour in the broth, put it in the refrigerator to harden. Serve in glasses or on serving plates.

5) Salad with feta and watermelon

The combination of feta, watermelon, cucumber and mint sounds exotic, but, nevertheless, has long become a classic for summer salads. For this salad, it is better to choose strong, slightly unripe watermelons and young mint with tender leaves.

For 4 servings:

Watermelon pulp - 300 g

Fresh cucumbers - 300 g

Soft feta cheese - 200 g

fresh mint

Juice of a quarter of a lemon

Olive oil

Cucumbers cut into cubes 3 cm long, watermelon - into large cubes. Gather the mint leaves, crumble the feta. Gently toss cucumbers, mint and watermelon, season with lemon and olive oil. Place in a salad bowl, sprinkled with crumbled feta. Garnish with mint when serving.

For a buffet table, you can make a portioned version: put a watermelon cube on a piece of cucumber 2 cm high, cover with a mint leaf and top with a feta cube. Secure everything with a toothpick and squeeze a drop of lemon juice on top.

6) Ginger Lemonade

One of my favorite lemonades due to an unusual combination: hot ginger in a cold drink.

For 1 liter of lemonade:

1 liter of drinking water

Ginger root (about 10 cm)

150 g sugar

Several sprigs of mint

ice for serving

Ginger finely chop and pour a glass of boiling water. Leave to infuse for several hours (you can overnight), then strain. Prepare syrup: Dissolve sugar in half a glass of water and bring to a boil. Put the sliced ​​lemon into the hot syrup and leave to cool completely. Strain the cooled syrup, squeezing the lemon slices. Mix lemonade: put sprigs of mint in a jug, pour in syrup, ginger infusion and water. Mix thoroughly and add ice to the pitcher. Leave for 20 minutes and serve.

7) Cucumber Basil Lemonade

Another combination that sounds exotic, but the taste of the drink is very harmonious and refreshing.

For 1 liter of lemonade:

1 liter of drinking water

1 large lemon (if you like it sour, use two)

150 g sugar

3 large cucumbers

Several sprigs of green basil

Several sprigs of mint

ice for serving

Prepare the lemon syrup as directed in the recipe above (this is a classic lemon syrup recipe and you can make any refreshing lemonade with it). Peel the cucumbers and cut very thinly - use a vegetable peeler or the side of the grater that makes thin slices. Put the cucumber in the pitcher. Rub the mint and basil a little with your hands so that they begin to give off more intense flavor, and also put in a jug. Add syrup, water and ice, let steep for 20 minutes and serve.

8) Sparkling wine sangria

Sangria is another Spanish speciality. This is a refreshing low-alcohol drink based on wine and fresh fruits with spices, strong alcohol or fruit juice. Traditionally, sangria is made from red wine, hence the name, in Spanish - "blood". Now sangria is made from a variety of wines. Sangria made from sparkling wine is especially popular among tourists.

For a big jug:

1 bottle of dry sparkling wine (pink or white)

100 g strawberries

2 oranges

2 peaches

Sweetened sugar or syrup (optional)

Apple or orange juice (optional)

Sweet vermouth - 50 ml (optional)

ice for serving

The drink is prepared directly in the jug. Squeeze the juice of one and a half oranges into a pitcher. Peel the strawberries from the leaves, finely chop all the fruits (half of the orange - along with the peel). Pour a bottle of sparkling wine, stir a little, add ice, leave for 10 minutes to cool the drink and serve immediately.

Sangria made from sparkling wine should be drunk immediately before the drink has lost its sparkle. I like the clean taste of this sangria the best, but you can add a little juice, vermouth and syrup or sugar to intensify the taste.

9) The easiest popsicles

And finally - the easiest ice cream recipe that I have ever met. At the same time, it is very, very tasty, natural, and also quite versatile, because you yourself choose which fruits to use for dessert. No special apparatus is needed for preparation, moreover, ice cream does not need to be stirred during the freezing process.

For 4 large servings:

1 can of condensed milk

500 ml cream with a fat content of 30% or more

300-400 ml natural fruit puree

Prepare puree from any fresh berries and fruits. It is best to use fruits or berries with a bright taste - raspberries, strawberries, blackcurrants, plums, soft Duchess pears. To make a puree, grind the fruit in a blender and strain through a sieve. The puree should not be very liquid - otherwise, ice may appear in the finished ice cream. If you take fruits with a high liquid content, weigh the finished puree and drain some juice, or add the pulp of half a banana to the fruit - it will thicken the puree perfectly (it is better to add the juice of a quarter of a lemon to pears).

Mix the finished puree with condensed milk. First add half the jar, mix, try. Then add milk in small portions until the mixture becomes slightly sugary to your taste. Whip the cream until fluffy, add to the fruit with condensed milk. Mix gently, pour into a wide mold with a layer of about 3 cm and put in the freezer. This ice cream tastes best when it is not completely frozen and still soft - after 3-4 hours. This dessert will keep in the freezer for about a week.

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There are products that can remove excess heat from the body. There is food tonic and refreshing, refreshing and invigorating. It is these miraculous dishes that you need to eat when it’s hot outside, advises pastry chef Vera Sokolova. - For example, in the summer it is better to forget about fatty high-calorie foods - rich broths, pork, lush muffins, as well as thirst-inducing dishes - spicy, smoked and salty. On a hot day, focus on water-rich foods. These are juicy fresh vegetables (primarily cucumbers and zucchini), light salads and snacks, cool summer soups, various berry desserts and, of course, invigorating drinks - natural fruit drinks, tea, soft drinks, cocktails.

How to replace okroshka?

Almost all summer soups are made sour - okroshka on kvass or kefir, cabbage soup from sorrel or spinach, gazpacho from tomatoes. The culinary recipes that have been proven over the centuries were invented for a reason - the fact is that it is the acid that irritates the taste buds in the mouth and causes increased salivation, as a result of which thirst disappears and the heat does not seem so debilitating.

In Russia, okroshka, beetroot, holodniki, botvinya, summer cabbage soup and borscht have long been prepared in the summer. In Europe, the role of the main summer soup is played by gazpacho, born in Spain and loved in all other countries. At first, the soup resembled an old Russian prison - bread was soaked in water, olive oil, garlic, onion and wine vinegar were added there. By the way, this classic combination is still the basis of gazpacho. In the 16th century, Europeans brought tomatoes from America and began to add them to a variety of dishes. This is how tomatoes entered the gazpacho recipe and eventually became its main component. In addition to tomatoes, other fresh vegetables began to be used for soup - sweet peppers, celery, cucumbers. Today, they are ground to a puree state with a blender, and in ancient times, housewives pounded them for a long time and thoroughly in a mortar. A lot of work was put in, but the result was amazing - a cold gazpacho really refreshes and invigorates in the heat. By the way, it is this light soup that is included in the popular “Mediterranean diet”, only those who are losing weight should not put bread in it. Just mix any fresh vegetables in a blender, add tomato juice, olive oil and do not be afraid to deviate from a clear recipe. Chefs even call gazpacho "liquid salad" and boldly give his name to all fresh cold cream soups.

How does kefir tonic?

In the Balkans, the most popular cold soup is tarator - a mixture of kefir, cucumbers and herbs. It's the perfect refreshing meal because it contains protein and the most important summer nutrient, calcium. The fact is that Ca in our body is absorbed only in the presence of vitamin D, which is perfectly formed by itself after sunbathing in the sun. If you actively eat milk, cheese, yogurt and kefir in hot weather, you can noticeably strengthen bones, hair and nails. By the way, it is also better to fill okroshka not with traditional kvass (especially since it is very difficult to find natural bread kvass on sale today), but with kefir or other fermented milk products - ayran, tan, etc.

Photo: Shutterstock.com

Ingredients:

• Kefir - 300 ml
• Smoked chicken breast - 90 g
• Carbonated water - 250 ml
• Chicken egg - 2 pcs.
• Cucumbers - 20 g
• Radishes - 60 g
• Dill, green onion, parsley, cilantro - 10 g each
• Rice vinegar - 20 ml
• Bay leaf - 1 pc.
• Salt, pepper - to taste

How to cook:

1. Hard boil eggs, cool and cut into cubes.
2. Cut the smoked chicken breast into cubes. Radish and cucumber - also a cube.
3. Finely chop the onion, cilantro, parsley and dill.
4. Mix kefir, sparkling water and vinegar.
5. Mix the chopped ingredients, arrange on plates, pour kefir with soda.
6. Salt, pepper, mix. Decorate the okroshka with herbs and serve chilled.

What is the best refresher?

Salads from fresh vegetables - that's what must be on the summer table! Like no other food, they are rich in water, vitamins and minerals - in general, those substances that our body loses in large quantities during hot weather. The fiber contained in vegetables stimulates the intestines and actively removes toxins, so after eating them you feel light and free. Particularly good in this regard are cucumbers, zucchini, radishes, tomatoes and eggplants, which are almost 90% water. Getting into our body, they not only supply it with liquid, but also take away excess heat, working inside the cells, like an air conditioner in an office room. When stocking up on vegetables at the market, do not forget about carrots, because it is this yellow-orange fruit that promotes the production of melanin and helps to get a beautiful, even tan.

What berry to eat?

Strawberries, raspberries, currants, peaches, apricots, cherries, sweet cherries... These seasonal berries and fruits will cool you down, give you vitamins, please you with fiber, and provide you with antioxidants. Eat them fresh, serve them with pancakes, prepare desserts and don't be afraid of bold culinary experiments. For example, any fresh fruit can be crushed, cut into small cubes, add a little sugar for sweetness and pour ... with pesto sauce. Only not traditional salty, but sweet. For him, you need to take green basil, green apple, pine nuts and olive oil and beat everything in a blender. The combination of juicy berries or fruits with basil sauce is something amazing, it's not for nothing that hot Italians love it so much.

And here is the Russian version of the berry dessert. Take a pancake, grease it with cream (beat 300 g of fat sour cream with 200 g of heavy cream and a glass of sugar), sprinkle with any berries and make several layers. Such a quick and delicious pancake cake is not a shame to serve at any summer party.

What to drink in the heat?

Drinks in summer are better to choose a little sour. Berry juice, tomato or orange juice are perfect. It is advisable to drink plain water or with a slice of lemon - in the second case, the thirst will pass faster. Mineral water should not be abused, but in small quantities it is simply necessary, because it helps to replenish the substances lost with sweat (by the way, salted ones “work” the same way - do not confuse with salted and pickled! - cucumbers). Tea with lemon also perfectly copes with thirst and perfectly tones. In Asian countries, they prefer to drink very hot green tea. It causes profuse sweating, moisture evaporates from the surface of the skin and thereby slightly lowers body temperature. If you do not want to follow the experience of the southerners, arranging a kind of “shower” for yourself, drink tea warm or cool. And prepare a variety of refreshing cocktails - from the traditional mint mojito to homemade berry lemonades with ice.

What to eat cocktails?

Bartenders believe that it is better to drink a cocktail, and not to have a cocktail. If you drink a sweet drink, it calls for dessert or fruit. But milkshakes are self-sufficient. Alcoholic also do not recommend snacking. You need to drink them in small sips and in good company!
And remember - not all cocktails can be drunk on an empty stomach. The best time for them is between lunch and dinner, and for alcoholic drinks after dinner.

Photo: Shutterstock.com

Ingredients:

• Fresh tomatoes - 0.5 kg
• Tomato juice - 0.5 ml
• Tomato paste - 35 g
• Fresh cucumbers - 100 g
• Carrot - 100 g
• Bulgarian pepper - 75 g
• Onion - 65 g
• Garlic - 15 g
• Celery - 50 g
• Wine vinegar - 35 ml
• Salt - 15
• Ice - 6-7 cubes

For "garnish":

• Tomato, cucumber, celery - 50 g each
• Olive oil - 50 g
• Basil - for decoration

How to cook:

1. Wash all vegetables and cut them into random pieces. It is not necessary to remove the peel from tomatoes, but it is better to peel cucumbers.
2. Pour all the vegetables into a blender, put the tomato paste there, pour in the juice and wine vinegar.
3. Add salt and pepper and beat everything into a homogeneous mass. If all the ingredients do not fit in the jug of the technique, it is better to beat in two stages.
4. While blending vegetables in a blender, it is good to add a few pieces of ice. It is necessary not to cool the dish, but to preserve the bright color of fresh vegetables, because the operating equipment heats up and reduces the brightness of the tomatoes.
5. Strain the puree through a sieve and, if necessary, pass through a blender again until smooth.
6. Cut the celery, cucumber and tomato into small cubes for the "garnish".
7. Pour the finished gazpacho into a serving dish, sprinkle the chopped vegetables on top, garnish the soup with a sprig of basil and drizzle with olive oil.

Photo: Shutterstock.com

Ingredients:

• Eggplant - 5 pcs.
• Cheese - 250 g
• Curd - 250 g
• Greens - 1 bunch
• Garlic - 1 clove
• Salt, pepper - to taste
• Olive oil - to taste

How to cook:

1. Wash the eggplant, cut lengthwise into plates about 5 mm thick.
2. Put on a baking sheet greased with olive oil, salt and send to the oven preheated to 200 ° C for 15 minutes.
3. Make stuffing for rolls. To do this, grate the cheese, mix it with cottage cheese and finely chopped herbs, add crushed garlic, salt and pepper to taste.
4. Wrap the filling in eggplant slices.

Photo: Shutterstock.com

Ingredients:

• Celery - 200 g
• Apple - 200 g
• Radishes - 150 g
• Cream - 30 ml
• Salt - to taste
• Yogurt - 30 g
• Ground white pepper - to taste
• Black sesame seeds - to taste

How to cook:

1. Cut the celery roots into thin strips and blanch for 5 minutes. Cut celery stalks into thin rings.
2. Peel the apples and cut into thin strips.
3. Radish cut into strips.
4. Combine all the ingredients and dress the salad with a creamy dressing. To prepare the sauce, mix cream with yogurt in a 1:1 ratio. Salt, pepper.
5. Sprinkle the finished salad with black sesame seeds.

Salad with orange and tomatoes

Photo: Shutterstock.com

Ingredients:

• Cherry tomatoes - 500 g
• Red onion - 1 pc.
• Oranges - 1 pc.
• lettuce leaves - bunch
• Arugula - bunch
• Olive oil - 3 tbsp. l.
• Honey - to taste
• Green apples - 1 pc.

How to cook:

1. Rinse cherry tomatoes.
2. Grate the apple on a coarse grater. Cut red onion into strips.
3. Peel the orange, divide into slices and peel them.
4. Wash lettuce and arugula and chop coarsely.
5. For dressing, mix olive oil with honey, you can add a little lemon juice.
6. Mix everything, season the salad and salt.

Photo: Shutterstock.com

Ingredients:

• Milk - 160 ml
• Cream 33% - 500 ml
• Sugar - 110 g
• Vanilla - 1 pod
• Sheet gelatin - 15 g
• Raspberries (fresh or frozen) - 300 g
• Powdered sugar - 1-2 tbsp. l.

How to cook:

1. In a small saucepan, mix milk with cream and sugar. Using the tip of a knife, remove the seeds from the vanilla pod and, together with the pod itself, send them to the pan. Vanilla extract (1 tsp) can be used instead of vanilla pod.
2. Over low heat, bring the cream mixture almost to a boil (90 ° C). Remove saucepan from heat and leave for 20 minutes. When the cream has cooled slightly, remove the vanilla pod and strain the mixture.
3. Pour gelatin for 5-10 minutes with cold water. When it swells, squeeze it out and add to the vanilla cream.
4. Pour vanilla cream into molds and send them to the refrigerator for about 6 hours.
5. Prepare raspberry sauce - rub the raspberries through a sieve and mix with powdered sugar. You can also use raspberry jam.
6. Unmold the panna cotta and pour over the raspberry sauce.

Photo: Shutterstock.com

Ingredients:

• Pasteurized milk - 100 ml
• Ice cream ice cream - 25 g
• Syrup (orange, cranberry, pear or other fruit and berry) - 25 ml

How to cook:

1. Pour very cold milk into a blender glass. Then pour in the syrup and lastly add the ice cream.
2. Blend the drink with a blender for a minute at maximum speed. Drink immediately before the foam subsides.

Photo: Shutterstock.com

Ingredients:

• Sugar - 3/4 cup
• Lemon juice - 1 cup
• Water - 4 glasses
• Lemon - 1 pc.
• Ice - to taste

How to cook:

1. In a decanter, mix lemon juice and chilled boiled water.
2. Add sugar and stir until it is completely dissolved (can be diluted in boiling water).
3. Add thinly sliced ​​lemon and ice. Mix well and serve.

Cranberry cocktail with rosemary

Photo: Shutterstock.com

Ingredients:

• Gin - 40 ml
• Freshly squeezed orange juice - 1 tbsp. l.
• Cranberry juice - 40 ml
• Soda - 1 tbsp. l.
• Rosemary - 1 sprig
• Cranberries - a handful

For syrup:

• Water - 100 ml
• Sugar - 60 g
• Rosemary - 1 sprig

How to cook:

1. In a saucepan, combine water and sugar for syrup, bring to a boil over medium heat, cook until the sugar is completely dissolved, add a sprig of rosemary and remove from heat. Let it brew for 2 hours. Strain and chill.
2. Mix all cocktail ingredients, add ice and soda, garnish with rosemary and cranberries.

Photo: Shutterstock.com

Ingredients:

• Lemon - 1/2 pc.
• Lime - 1/2 pc.
• Orange - 1/2 pc.
• Cherry - a handful
• Soda water - 500 ml
• Cherry syrup - 100 ml
• Fresh mint - 1 pc.

How to cook:

1. Cut the lemon, lime and orange into slices, put in a jug, after squeezing their juice there.
2. Pour in cherry syrup and soda. Mix well and add ice cubes. Garnish your lemonade with fresh cherries on ice.

Photo: Shutterstock.com

Ingredients:

• Fresh mint - 10 g
• Lime - 0.5 pcs.
• Sprite - 150 g
• Ice - to taste
• Cane sugar - 1 tsp

How to cook:

1. Slice a lime and put in a glass.
2. Add mint, sugar and mash with a pestle or spoon.
3. Add crushed ice, transfer to a shaker and shake.
4. Pour the cocktail into a glass and fill with sprite. Garnish with mint and lime.

Photo: Shutterstock.com

Ingredients:

• Water - 1.2 l
• Fresh strawberries - 300 g
• Lemon - 1 pc.
• Fresh mint - 50 g
• Sugar - 80 g

How to cook:

1. Wash strawberries, peel. Place half in a food processor and chop.
2. Put chopped and whole strawberries in a saucepan. Add half a thinly sliced ​​lemon and a bundle of mint.
3. Pour 200 ml of boiling water. Cover and leave for 20 minutes. Pull out the mint.
4. Add sugar, juice of half a lemon. Stir until sugar dissolves.
5. Add the rest of the cold water. Put the lemonade in the refrigerator for 1-2 hours. Serve with ice.

Summer recipes - the best recipes for seasonal dishes and drinks that will add variety to your menu. These are, first of all, healthy dishes from vegetables, fruits, herbs, berries.

In the heat, the body requires the consumption of a large amount of vitamins, preferably not synthetic, but real, in its natural form. That is why in the warm season it is advisable not to miss this opportunity and switch to vitamin, juicy and light dishes. Numerous recipes for summer dishes, which can be found in large quantities at Povarenka, will help us in this, for every taste and every wish. So what dishes do many modern hostesses usually prepare for the summer?

Summer soups

Of course, these are, first of all, such as okroshka, beetroot, cold, gazpacho and many others. In the summer heat, such first courses are an excellent alternative to hot soups, pickles, borscht and saltwort.

The advantage of summer cold first courses is that the products in them are mostly fresh, which means that they have retained all their vitamins. Such dishes cool the overheated body well, but summer soups contain very few calories, which means that they will not be used to gain excess weight - just a godsend for the summer!

Salads and snacks for the summer table

What summer recipes do without salads and snacks from vegetables and herbs? Such recipes must be taken into account and try not to spend a single summer day without them.

From vegetables and herbs in the summer, it would be right to season not with mayonnaise, but with more vitamin and healthy salad dressings, for example, vegetable oil with lemon juice, or natural yogurt, or mustard dressing.

What is summer without barbecue?

Summer is associated with us not only with vegetables and berries grown in our summer cottage, but also with picnics, field trips, as well as shish kebabs, barbecues, which are the main signature dishes on the menu for such out-of-town trips.

Kebabs can be cooked not only by craftsmen, but also by those who will take into account our advice on how to marinate them properly, fry them on coals, serve them beautifully, what sauce to prepare for them. Do not forget to serve barbecue and barbecue dishes with summer snacks for beer and meat cooked on fire.

For sweet...

As you can see, the recipes for the summer are striking in their diversity. Even dessert dishes for the summer menu are special - vitamin, refreshing. Summer desserts include sweet treats such as homemade ice cream, jellies, mousses, puddings, dessert fruit and berry salads, thick smoothies with ice.

Drinks on the summer menu

In the summer we take out a juicer from pantries and distant corners and press on it intensively juices from fresh vegetables, berries, herbs and fruits of the summer season. We also prepare cool compotes, homemade lemonades, non-alcoholic drinks as drinks so that your thirst recedes and the drink refreshes you in the summer heat.

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Make a summer menu and cook summer dishes with the recipes of "Povarenka", and your summer will be the most delicious, most vitamin, most iridescent period of the year!