{"id":20961,"date":"2007-06-15T22:31:00","date_gmt":"2007-06-15T22:31:00","guid":{"rendered":"http:\/\/ou.org\/life\/food\/cooking\/sumptuous_summer_fare\/"},"modified":"2017-04-12T03:37:53","modified_gmt":"2017-04-12T08:37:53","slug":"sumptuous_summer_fare","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/sumptuous_summer_fare\/","title":{"rendered":"Sumptuous Summer Fare"},"content":{"rendered":"

When most people think of summer, they think of cold soups and barbecues. Here are some of my favorite summer recipes, most of which don\u2019t require much cooking.<\/em><\/p>\n

Gazpacho<\/b><\/span><\/h3>\n

10 servings<\/p>\n

Perfect for the summer, this popular cold soup made with raw vegetables can be made as spicy and as colorful as you\u2019d like. It is quite refreshing on hot summer days and it keeps very well.<\/em><\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 2 slices whole wheat bread, cut into small pieces<\/em><\/li>\n
  • 1 small red onion, cubed<\/em><\/li>\n
  • 2 cloves garlic, peeled and cubed<\/em><\/li>\n
  • 2 Tablespoons olive oil<\/em><\/li>\n
  • 1 jalape\u00f1o pepper, seeded and cubed<\/em><\/li>\n
  • 1 lb.\u00a0ripe tomatoes, peeled and seeded, quartered<\/em><\/li>\n
  • 2 red bell peppers, seeded and cubed<\/em><\/li>\n
  • 1 cucumber, peeled and seeded, cubed<\/em><\/li>\n
  • 3 cups tomato juice, approximately<\/em><\/li>\n
  • 2 Tablespoons balsamic vinegar, approximately<\/em><\/li>\n
  • Kosher salt<\/em><\/li>\n
  • Freshly ground black pepper<\/em><\/li>\n
  • Tabasco (optional)<\/em><\/li>\n<\/ul>\n

    Condiments<\/span>:<\/h4>\n
      \n
    • Cucumbers, peeled, finely cubed<\/em><\/li>\n
    • Tomatoes, peeled, seeded and finely cubed<\/em><\/li>\n
    • Bell pepper, any color, finely cubed<\/em><\/li>\n
    • Whole wheat croutons<\/em><\/li>\n
    • Chives, chopped<\/em><\/li>\n<\/ul>\n

      Instructions<\/span>:<\/h4>\n
        \n
      1. In batches, place all ingredients in a blender and pur\u00e9e until smooth<\/li>\n
      2. Chill<\/li>\n
      3. Season well and adjust consistency as needed with extra tomato juice<\/li>\n
      4. Serve with condiments of your choice.<\/li>\n<\/ol>\n

        Croutons:\u00a0Cube whole wheat bread into small pieces and bake until brown in an oven preheated to 500\u00b0F.<\/em><\/p>\n

        Note: Have extra tomato juice on hand. The soup tends to get thicker with time because of the bread.<\/em><\/p>\n

        \n

        Tomato Soup with Basil Garnish<\/b><\/span><\/h3>\n

        10 servings<\/p>\n

        This recipe already appeared in Jewish Action in the summer of 2003. Since I am constantly refining my recipes, I am reintroducing a quicker, easier version of the recipe.<\/em><\/p>\n

        The soup is equally good served hot or at room temperature, and it can be prepared ahead of time. The basil pur\u00e9e, which is a garnish but essential for both taste and overall appearance, can also be prepared ahead of time.<\/em><\/p>\n

        Ingredients<\/span>:<\/h4>\n
          \n
        • 3 red bell peppers, seeded and cut into pieces<\/em><\/li>\n
        • 4 Tablespoons olive oil<\/em><\/li>\n
        • 2 garlic cloves, coarsely chopped<\/em><\/li>\n
        • 1 fresh red chili pepper or jalape\u00f1o pepper, seeded and cut into pieces<\/em><\/li>\n
        • 4 lbs. fresh tomatoes, rinsed, seeded and cut into pieces<\/em><\/li>\n
        • 3 cups vegetable stock<\/em><\/li>\n
        • Kosher salt<\/em><\/li>\n
        • Freshly ground black pepper<\/em><\/li>\n<\/ul>\n

          Instructions<\/span>:<\/h4>\n
            \n
          1. Heat olive oil in a heavy saucepan with a cover. Add the garlic and chili pepper and saut\u00e9 for a few minutes over low heat. Add peppers, tomatoes and stock. Bring to a boil, reduce the heat, and cook gently, covered, for 20 minutes.<\/li>\n
          2. Cool the soup. Then, in batches, pur\u00e9e in a blender until smooth. Strain the soup in batches using a mesh sieve, pushing on the solids with a ladle or spoon. Discard the residue. Season to taste with salt and pepper.<\/li>\n<\/ol>\n

            Garnish<\/span>:<\/i><\/h4>\n

            Ingredients<\/span>:<\/h4>\n
              \n
            • 4 cups loosely packed basil leaves<\/em><\/li>\n
            • 3 Tablespoons olive oil<\/em><\/li>\n
            • \u00bd teaspoon Kosher salt<\/em><\/li>\n<\/ul>\n

              Instructions<\/span>:<\/h4>\n
                \n
              1. Place basil in a food processor fitted with a steel blade. Add olive oil and salt and pur\u00e9e until very smooth.<\/li>\n<\/ol>\n

                To Serve<\/span>:<\/h4>\n

                Ladle soup into a bowl, and place a teaspoon of basil pur\u00e9e in the center.<\/em><\/p>\n

                \n

                Pasta with Tuna<\/b><\/span><\/h3>\n

                6 servings as an appetizer,\u00a04 servings as a main course<\/p>\n

                A convenient dish for all seasons, this pasta recipe is easy to prepare and requires ingredients that are probably already in your pantry.<\/em><\/p>\n

                Sauce<\/span>:<\/h4>\n

                Ingredients<\/span>:<\/h4>\n
                  \n
                • \u00bc cup olive oil<\/em><\/li>\n
                • 3 cloves garlic, mashed to a paste with 1 teaspoon Kosher salt<\/em><\/li>\n
                • Juice of 1 lemon (approximately 3 Tablespoons)<\/em><\/li>\n
                • 1 cup tightly packed Italian parsley, finely chopped<\/em><\/li>\n
                • 12 oz. canned tuna, drained and separated into large pieces<\/em><\/li>\n
                • Freshly ground black pepper<\/em><\/li>\n
                • Kosher salt<\/em><\/li>\n
                • 1 pound dried, imported spaghetti<\/em><\/li>\n<\/ul>\n

                  Instructions<\/span>:<\/h4>\n
                    \n
                  1. Combine sauce ingredients in a large bowl and set aside.<\/li>\n
                  2. Bring 5 quarts of water to a rolling boil in a large covered pot<\/li>\n
                  3. Add 2 Tablespoons salt and all the pasta at once; stir well. Boil briskly, uncovered, for about 5 minutes or until pasta is al dente (tender but firm). Drain in a colander and add to the sauce<\/li>\n
                  4. Mix well and season to taste with lemon juice, salt and pepper. Serve at room temperature<\/li>\n<\/ol>\n
                    \n

                    Barbecued or Broiled Chicken<\/b><\/span><\/h3>\n

                    4 servings<\/em><\/p>\n

                    I prefer to barbecue this chicken, but broiling it is also a good option.<\/em><\/p>\n

                    Ingredients<\/span>:<\/h4>\n
                      \n
                    • 1 (3\u00bc\u00a0to\u00a04 lb.)\u00a0roasting chicken<\/em><\/li>\n<\/ul>\n

                      Marinade<\/span>:<\/h4>\n
                        \n
                      • Juice of 1\u00bd limes (approximately 3 Tablespoons)<\/em><\/li>\n
                      • 2 teaspoons honey<\/em><\/li>\n
                      • \u00bc teaspoon crushed red pepper<\/em><\/li>\n
                      • 2 Tablespoons olive oil<\/em><\/li>\n
                      • Kosher salt<\/em><\/li>\n
                      • Freshly ground black pepper<\/em><\/li>\n
                      • A few sprigs fresh thyme<\/em><\/li>\n<\/ul>\n

                        Instructions<\/span>:<\/h4>\n
                          \n
                        1. Cut chicken into 8 serving pieces. Remove the backbone and wing tips. (The butcher can do this for you.) Place chicken in a glass or ceramic dish; salt and pepper lightly.<\/li>\n
                        2. Combine marinade and pour over chicken. Refrigerate for a couple of hours. Bring chicken back to room temperature before cooking.<\/li>\n
                        3. Preheat barbecue or broiler. Line broiler pan with foil and place chicken parts, skin side down, on it. Broil close to the heat source for 10 minutes, turn over, lower the rack and broil for another 8-10 minutes. The chicken skin should be brown and the dark meat should be done.<\/li>\n
                        4. Follow the same instructions for barbecuing.<\/li>\n<\/ol>\n
                          \n

                          Mini Dried Fruit Truffles<\/span> <\/b><\/h3>\n

                          Yields approximately 4 dozen<\/p>\n

                          No baking is required for these nutritious mini bites, which make a great snack. Refrigerated or frozen, these truffles keep very well placed in a plastic container with wax paper between each layer.<\/em><\/p>\n

                          Ingredients<\/span>:<\/h4>\n
                            \n
                          • 4 oz. dried apricots*<\/em><\/li>\n
                          • 4 oz. walnuts<\/em><\/li>\n
                          • 4 oz.\u00a0pitted dates<\/em><\/li>\n
                          • 4 oz.\u00a0currants<\/em><\/li>\n
                          • 2 Tablespoons apple juice<\/em><\/li>\n
                          • Powdered sugar for dusting<\/em><\/li>\n<\/ul>\n

                            Instructions<\/span>:<\/h4>\n
                              \n
                            1. Place apricots in a food processor fitted with a steel blade and pulse until coarsely chopped<\/li>\n
                            2. Add nuts and do the same<\/li>\n
                            3. Add dates and repeat<\/li>\n
                            4. Add currants and pulse, adding apple juice until the mixture sticks together<\/li>\n
                            5. Form teaspoons of the mixture into mini balls<\/li>\n
                            6. Before serving, dust lightly with powdered sugar.<\/li>\n<\/ol>\n
                                \n
                              • * Note<\/span>:\u00a0<\/i>You should use California apricots, not the less-sweet Turkish ones.<\/em><\/li>\n<\/ul>\n
                                \n

                                Helen Nash is the author of Kosher Cuisine (New Jersey, 1995) and Helen Nash’s Kosher Kitchen (New Jersey, 2000). She lives in New York City.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

                                When most people think of summer, they think of cold soups and barbecues. Here are some of my favorite summer recipes, most of which don\u2019t require much cooking. Gazpacho 10 servings Perfect for the summer, this popular cold soup made with raw vegetables can be made as spicy and as colorful as you\u2019d like. It<\/p>\n","protected":false},"author":544,"featured_media":55831,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-20961","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nSumptuous Summer Fare - OU Life<\/title>\n<meta name=\"description\" content=\"Summertime recipes for gazpacho, tomato soup with basil garnish, pasta with tuna, barbecued or broiled chicken, and mini dried fruit truffles\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/sumptuous_summer_fare\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sumptuous Summer Fare - OU Life\" \/>\n<meta property=\"og:description\" content=\"Summertime recipes for gazpacho, tomato soup with basil garnish, pasta with tuna, barbecued or broiled chicken, and mini dried fruit truffles\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/sumptuous_summer_fare\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2007-06-15T22:31:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-12T08:37:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Barbecue-Grill-1-e1488268072242.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"494\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Helen Nash\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Helen Nash\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/sumptuous_summer_fare\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/sumptuous_summer_fare\/\",\"name\":\"Sumptuous Summer Fare - 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