Moving along during this hot July…. parfaits come to mind. Actually, nice cold delicious light dishes for lunch really make the grade. I wrote about iced tea and coffee last time..and funny, but I really do not order either drink in the winter time. Here are a few nice and easy – and colorful additions for your summer menus. As for the gazpacho… I have happy summer memories of eating the most delicious gazpacho years ago from the Royal Deli on Cedar Lane in Teaneck. Rebecca Boroson added the cucumber yogurt soup idea. My cousin Irwin Markowitz (may he rest in peace) and his wife, Geraldine, would love this one. Hope you enjoy these!
1 container raspberries (or blueberries), rinsed and dried
2 peaches (or nectarines), rinsed and pitted
1/2 tsp. vanilla
1 tsp. sugar (you can eliminate)
1/2 cup low fat milk
small container low-fat vanilla or plain yogurt
10 plain cookies or wafers, crumbled
Frozen non-fat cream (like cool whip) or whipped cream in a can (optional for topping)
Cut peaches into small pieces, add raspberries, vanilla, and sugar (if you want). Let stand for a few minutes.
Layer 1/4 cup fruit in the bottom of four parfait glasses. Add 1/4 cup yogurt. Add some crumbled cookies. Layer, ending with cookies.
Add some whipped cream if desired and put a raspberry and peach on top for garnish.
1 cup bananas, cubed
1 cup strawberries, sliced
1 cup wafers, crumbled
1 cup of lowfat strawberry yogurt
Layer 1/4 cup yogurt, 1/4 cup bananas, 1/4 cup strawberries, and 1/4 cup crushed wafers in a parfait glass. Repeat layering and serve chilled.
1 cup green or red pepper, chopped
1 cup fresh tomatoes, peeled and chopped
1 cup peeled seedless cucumber, chopped
1/2 cup chopped bermuda red onions, peeled and chopped
1 tsp. kosher or sea salt
1 tsp. crushed fresh garlic
1/2 tsp. black pepper
1/2 cup tomato paste
1 tbsp. wine vinegar
1 tbsp. lemon juice
1/4 cup EVOO (extra virgin olive oil)
3 cups tomato or vegetable juice
Combine the ingredients. Cover and refrigerate overnight. Take out 1/2 the mixture and puree. Mix together. Serve chilled.
Yogurt Cucumber Soup
4 cucumbers chopped and peeled
2 cups low fat plain yogurt
2 garlic cloves minced
1/4 cup each, dill and chives, chopped
3 tbsp.EVOO (extra virgin olive oil)
1 1/2 tsp. fresh lemon juice
Salt and pepper to taste
Combine all ingredients and then puree in blender until smooth. Chill well. Garnish with sliced cucumber slices.
1 pint strawberries, sliced
2 heads romaine lettuce, cleaned, dried, and cut into pieces
1 med. red bermuda onion, sliced
2 tbsp. sesame seeds
1/2 cup mayonnaise
2 tbsp. sugar
1/4 cup milk (or pareve non-dairy creamer)
2 tbsp. vinegar
Mix strawberries, lettuce, and onions. Set aside. Toast the sesame seeds in a broiler for 1-2 minutes. Add to the lettuce, strawberries, and onions.
Whisk the sugar, milk, mayonnaise, and vinegar. Add to salad and toss.