The best way to stay cool in doors is to not turn on the stove and oven as much as possible. Enjoy the summer cool and refreshed. Here are a few no cook summer recipes. Let us know if you added your own special touch to make each dish more delicious.
Cherry Village Apartments is always looking for new recipes. Contact us directly: WandaWellness@Gmail.com
Here are 3 of our favorite recipes for Gazpacho, Sardines and Avocado Sandwich, and Ceviche. Enjoy!
Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar.
There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat seafood, and other ingredients.
The Gazpacho recipe below is quick and easy or you can create your own variation of soup. Have fun mixing up this healthy delight and enjoy!
3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
1 cup croutons, to garnish
1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons. Recipe source: epicurious.com
Cherry Village Apartments Favorite No Cook Healthy Sandwich for Hot Summer Days.
Stay on your budget with including omega3 filled healthy fats sardines.
Make a delicious sandwich by mixing one can of sardines with a touch of mayonnaise, lime juice, mustard, and creamy avocado. Place your mixture on whole grain bread or whole wheat pita. Yummy good!
Ceviche is a great seafood dish for a hot summer night
In Cuba, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habanero, and a touch of allspice. Squid and tuna are also popular. In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk. In South Florida, a conch ceviche known as 'conch salad' is very popular. It is prepared by marinating diced fresh conch in lime with chopped onions, celery, and bell pepper. Diced hot pepper and/or scotch bonnet pepper is often added for spice. In south Florida, it is common to encounter a variation to which tomato juice has been added.
Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked.
It is of great importance to handle your seafood with care. Always washing down your preparation area with vinegar and soapy clean water. The citrusy acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.
Traditional-style ceviche is marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
Whatever seafood you use the citrus flavors marinated with your favorite hot peppers, salt, allspice, and chopped onion and green pepper is the best treat for a candle light dinner for two or a singles night just for you.