Summer Fresh

By this point, I think you know that when it's Summer, and temperatures are dancing the thermostat higher and higher, nearing the 100 degree mark, I like to make things to eat that don't require cooking.  Okay, maybe toasting bread for a sandwich, or a quick flip of a pita over an open flame to have with an antipasti platter, but no multi burners going, and certainly no oven turned on to roast a vegetable or bake a cake.

I make a version of this soup every Summer.  Based upon a recipe for Chilled Cucumber Soup from Real Simple, it is one of those repertoire items that is difficult not to turn to again and again.  It's easy, delicious, and can take a riff or two if you are so inclined.  I originally wrote about this soup a couple of years ago and shared my version.  Here I am again with the 2014 version.  Bigger.  Badder.  Faster.  Harder.  Or something like that.

Cucumber Spinach Chilled Soup
Serves 4 (as an appetizer)

3 Persian cucumbers, peeled and chopped
3 cups spinach, fresh
2 cloves  garlic, chopped
1/4 cup onions, chopped
3/4 cup plain yogurt
1/2 cup feta cheese, crumbled
1 cup water
1/2 tsp shichimi togarashi
pinch of salt

In a blender, add the cucumbers, spinach, garlic, onions, water, yogurt, and togarashi.  Puree until smooth.  Add the feta and blend for 15-20 seconds.  I like the feta incorporated just enough that you'll still have crumbles.  Season to taste.

Note:  If you don't have togarashi, you can leave it out or substitute with red pepper flakes or even chili powder.  Alternately, if you don't want a hint of spice, you can leave it out entirely.  If you're substituting frozen  chopped spinach, I would probably cut the amount down to 2 cups.  

The Summer Kitchen

My two favourite weather terms I've learned living in Southern California are 'May Gray' and 'June Gloom.'  These are conditions where the marine layer (similar to fog) is so thick, you awaken in the morning to grey skies and a cool nip in the air.  Some days the marine layer breaks up in the late morning and the sun will finally poke its rays out, and sometimes you won't see the sun until mid-to-late afternoon.  It's been so thick that we've had days where the gray and gloom last all day long.  So far in this month of May, there has been little gray.  In fact, we're about to have a few days of 90 degree plus weather.  My phone told me today that it was 99 degrees at 4pm. Too early, too much, too soon.

I'm pretty sure I've written about it before...when the temps start creeping towards triple digits, I hate to cook.   Yes, I will admit that I have moments of insanity when I turn on the oven to a blazing 450 degrees in crazy hot Summer weather because the craving for pizza won't abate or I can't be without cake for dessert.

But if the weather is consistently hot, this is where I turn to the Summer Kitchen.  

In the Summer Kitchen, I happily subsist on antipasti platters--sometimes for lunch, sometimes for dinner, sometimes both in the same day.  The fridge will be stocked with olives, cheese, salami, and roasted red pepper strips (made when the weather was friendlier).  Of course, there are always salads made with no hard and fast rules about what to add.  Fruits, vegetables, cold pasta, rice, and no frou frou dressings.  A drizzle of good olive oil and a splash of vinegar or lemon juice will do.

Then there are the minimal cooking options:  no sauteing, no sweating onions.  No more energy used than what it takes to boil a pot of water, okay...maybe two.  One pot to blanch some Fava beans and the other to cook a handful of cous cous.  You can eat this as a side dish, or if you top a salad with it, you'll have a light, summer meal.

Cous Cous with Fava Bean Smash
Serves 2

1 cup shelled Fava beans
1 large tomato, chopped
1/4 cup feta cheese, crumbled
1/4 cup olives
1 tsp. lemon zest
1 cup cous cous, prepared
1 tablespoon olive oil
salt and pepper, to taste

Prepare the cous cous and set aside.  If you have already prepared fava beans (I've heard that Trader Joe's carries them cooked and vacuum packed), you don't have to  worry about shelling them.  Some people are turned off by having to do the work, but it's really not too bad and not terribly time-consuming.  If you have fresh beans still in the pod, remove the beans from the pods.  Bring a small pot of water to a boil and add the beans.  Blanche beans for about 4-5 minutes.  Prepare a bowl of ice water and after blanching the beans, spoon them into the ice water.  To shell the blanched beans, you can either cut a small slit along the edge or pinch an edge to break open the shell and squeeze out the bean.  

Place the shelled beans in a small bowl and with the back of a fork, smash the beans to a paste.  Add the olive oil a little at a time to make the paste a little smoother.  Add salt and pepper, as necessary.  

Divide the cous cous between two plates or bowls, adding the tomato and olives.  Use whatever olives you like, I had dry oil-cured black and cracked Greek green olives on hand.  Spoon the Fava smash atop the cous cous.  Sprinkle with feta and lemon zest (or add the lemon zest to the Fava bean smash).  Salt and pepper to taste.  

As I mentioned before, if you make a big salad, this is amazing mixed in.  I love the slight warmth of the cous cous with the cold, crisp salad leaves.

Holding onto Summer

You know as well as I do that when Labor Day hits on the first Monday in September, there's a shift in the season.  Despite the fact that the first day of Autumn isn't until September 22, you invariably start packing up the vestiges of Summer.  If you have kids, they go back to school and you begin to pack up the fun.    The days feel less carefree and dusk begins to arrive a few minutes earlier every evening.

But look outside...the weather isn't giving up it's heat, humidity, or beating sun just yet. September can be notoriously hot.  So, while part of you may be thinking about apple pies, hot chocolate on a chilly fall evening, or a whiskey to warm you up on a rainy Saturday afternoon, there's another part of you that doesn't want to let go of the bright, cool tastes of Summer.

The past three weeks of 90+ degree weather here in Los Angeles has made me want to put as little effort as possible into cooking.  I've baked way less than I have in months, and I am happily still in an eating rut of sandwiches where the closest thing to cooked is toasted bread and salads multiple times a day is okay by me.  The fruit bowl on the dining table has been overflowing this Summer:  plums, peaches, nectarines, berries, and melons have abounded.  I've been perfectly content standing over the kitchen sink, biting into a ripe peach, trying to keep the juices away from my shirt.  I'll think about making something more substantial, and find myself grabbing a plum and calling it a meal.

I was able to pick up cantaloupe a few days ago for practically pennies.  I think they were three for a dollar.  Since I can't resist an excellent price, I bought them.  I can easily eat half a melon sprinkled with a little sea salt and be a happy camper, but with three melons in the fridge, I knew I'd have to do something else with them.  After making July's cucumber soup, sometime over the past month I came across a recipe on Pinterest for a chilled cantaloupe soup.

Obviously, it took a few days to get the motivation up to make it.  I cut up the cantaloupe a couple of days ago with every intention of making it within hours...but as I mentioned before...this heat.  It makes me lazy.  It makes me wish I could just lounge by the pool drinking sangria.  (I don't have a pool, but I did have sangria.)

Well...I finally made it.  It was worth the wait.

Cantaloupe Soup
(Adapted from a recipe on Food52.com)
Makes 4-5 cups

2 medium cantaloupe melons, cut up (about 6 cups)
1/4 cup almond milk
Juice of one lemon
Juice of one orange
Juice of one lime
1/4 teaspoon orange zest
1/4 teaspoon salt
2 tablespoons fresh basil, sliced
2 tablespoon jalapeno 
1/4 cup sour cream
1/4 cup crumbled feta cheese

In a blender, add half the cantaloupe and all ingredients except the sour cream and feta.  Blend until pureed and continually add the remaining cantaloupe.  Blend until  no chunks remain.  In a small bowl, mix feta and sour cream  until the consistency of cake frosting. 

Pour soup into bowls and top with a dollop of the feta cream.  You can also serve it as an appetizer in shot glasses (or any small glass).