Beat the Heat Summer Recipes

When you think of summer, what comes to mind? If you are anything like me, your brain probably fills with memories of outdoor grilling and barbecues, refreshing dips into lakes and oceans, tan lines, cones of your favorite flavor from the local ice cream parlor, bug spray, vacation time, and a host of fun-in-the-sun activities. From all-out hiking expeditions to lazy beach days, summer is all about play and rest.

As much as I enjoy the pleasant nights and often blistering days of the season, summer does make one activity difficult -- cooking. I love to cook, and many of my most prized dishes require the use of an oven or stove top. To prevent our already sweltering kitchen from getting any hotter, when the temperatures outdoors head toward triple digits, I go raw.

Raw? you ask. You bet. I don't mean steak tartar or live fish fries or downing uncooked eggs in a single gulp. Instead, my raw dishes do not require heat to prepare. With minimal chopping, blending, and dicing, you can serve delicious, healthy dishes that truly beat the heat. Try out these three no-cook recipes and discover how simple, nutritious, and flavorful raw food can be.

Cool Cantaloupe Soup

Soup does not have to be hot. In summer, chilled soups can be a saving grace. Check out gazpacho, which is traditionally a Spanish vegetable soup served cold. This particular recipe is a fruit gazpacho that uses seasonal cantaloupe and only a few other ingredients. It's the easiest soup you'll ever make. I was inspired to create a chilled cantaloupe soup after falling head-over-heels for a cold honeydew mint soup recipe. This refreshing soup can serve as an appetizer or dessert, especially when topped with a dollop of whipped cream.

2 T plain yogurt
1 T honey (or feel free to substitute with your favorite sweetener -- I used a single packet of stevia)
1 tsp ground ginger
5 T lemon juice
1 medium cantaloupe
sprigs of fresh basil for garnish

Remove the rind from the cantaloupe and dice the melon flesh. Place one cup of the cantaloupe into a blender or food processor along with all of the other ingredients, except the basil. Blend, slowly adding the rest of the cantaloupe chunks as the mixture reaches a smooth consistency. Once all of the ingredients are well combined, pour the soup into a sealable container. Chill for at least one hour. Serve with basil as a garnish.

Makes 2 large portions, or 4 smaller portions.

Tex-Mex Tuna Salad

Most people born and raised in the United States have eaten tuna salad at some point during their lives. Some even like it. I, on the other hand, do not enjoy the traditional combination of canned tuna, mayonnaise, and celery one bit. However, this is not your traditional tuna salad. Instead of mayo, this Tex-Mex style salad calls for your favorite salsa, apple and avocado, and a bold sprinkle of cumin. What's more, it takes no more than 10 minutes to prepare, completely heat-free.

1 6oz. can light tuna, drained
1/3 cup salsa
1/4 sour cream (I used fat-free quark, which I prefer)
1/2 tsp ground cumin
1/4 cup sliced onion
1/2 avocado, chopped
1 whole crunchy red apple, chopped

Gather and prepare the ingredients. Stir everything together in a large bowl. Cover and chill for up to one hour. Serve with tortilla chips and sliced black olives.

Makes 3 servings.

Balsamic Strawberry Parfait

What's the only thing that can follow a sweet starter and a hearty, no-cook entree? Dessert, of course! Here's another easy but refined-tasting concoction that is sure to delight. And, once again, it requires absolutely no heat-based cooking, and takes only fifteen minutes to prepare.

1 cup part-skim ricotta cheese
2 tsp vanilla extract
1 T sugar, or your favorite sweetener (I used 1 packet of stevia)
4 cups strawberries
4 T fresh basil
2 T balsamic vinegar

Mix the ricotta, vanilla, and sugar in one bowl. Set it aside and let the flavors meld. Hull and slice the strawberries. In a second bowl combine 3 Tablespoons of basil, all of the berries except 1/2 cup, and the balsamic vinegar.

In small glass serving dishes, begin to layer the ingredients. Cover the bottom of each bowl with the berry mixture, then spread some of the ricotta mixture on top. Continue in that style, alternating layers, until all of the ingredients have been used. Garnish with the remaining strawberries and basil.

Makes 4 portions.