We all know that summertime means barbecues, picnics, pot-luck dinners and get-togethers with family and friends. But when the weather is hot and humid and our energy levels run low, the thought of cooking isn’t very appealing.
Here are some simple summer dishes that come together quickly with little
or no cooking and will help rehydrate you on those hot summer days. The
recipes come from one of my favourite cookbooks, How to Cook Everything
Vegetarian (Wiley), by one of my favourite cookbook authors, Mark Bittman.
An award-winning cookbook author and among the most widely respected
and beloved food writers and home cooks in North America, Bittman’s weekly
New York Times column The Minimalist and his frequent appearances on
the Today Show showcase his love of simple and delicious food.
In How to Cook Everything Vegetarian, Bittman delivers the ultimate guide
to meatless meals. This book is not only for vegetarians but for those striving
for a more health-conscious, planet-friendly diet. Definitely worth adding to
your cookbook shelf! Enjoy…
MARK BITMAN’S ULTRA-FAST AVOCADO SOUP
Time: 10 minutes, plus time to chill
This lovely, celadon-coloured soup is about
as simple as it gets; the subtle, rich flavours of
avocado and milk benefit from a hit of acidity,
so Bittman adds orange or lime juice at
the end, but that’s about it. You can, however,
dress it up for company in a hurry – a couple
of brightly coloured cherry tomatoes tossed with
oil, salt and pepper and nestled in the middle of the
soup are handsome additions. Even a few cilantro leaves
arranged in the middle of the bowl would take this soup from everyday
to elegant. Makes 4 servings.
3 or 4 ripe avocados, peeled, pitted and chopped (about 2 cups)
3 cups milk, preferably whole milk
sa lt and cayenne pepper to taste
2 tbsp. freshly squeezed orange or lime juice, or to taste (optional)
Put the chopped avocado in a blender. Add
half the milk, a large pinch of salt and a small
pinch of cayenne, and process to a puree. Beat
in the remaining milk, then chill for up to 6
hours if you have time. (Press a piece of plastic
to the surface of the soup so it doesn’t discolour.)
Taste and adjust the seasoning if necessary,
add the citrus juice if you’re using it, and serve
– in chilled bowls if you want to be precise.
* * *
Soup for dessert? Bittman believes that dessert
soups are a fantastic way to showcase deliciously
ripe fruit while ending the meal on
the light side. Getting what’s in season and delicious
is key; this is no place to compromise
on quality or flavour. Here are a few pointers:
• Keep the flavours simple, let the fruit or
other base ingredient speak for itself.
• Make the soup no more than a day in advance
if not just a couple of hours before serving;
it will taste fresher.
• In most recipes, you can substitute just about
any ripe and flavourful fruit for any other.
• For pureed soup, the consistency should be
like that of heavy cream, neither watery nor
overly thick.
• If you like, add a scoop of ice cream, sour
cream, yogurt, sorbet or granita; it adds another
layer of flavour, texture and temperature.
WATERMELON AND MINT SOUP
Time: 20 minutes
This light, refreshing soup is an ideal summertime
dessert – add more rum and turn it into a cocktail you can either
pour from a glass or eat with a spoon. Cantaloupe, honeydew and Crenshaw
melons work here too. But since they aren’t as watery as watermelon you’ll
have to press the puree more in Step 2 and may have to add a little water to the
blender. For a classic berry soup – the kind you’d get at a fancy brunch – try
the first variation. Makes 4 servings.
1/ 2 cup sugar syrup (recipe below)
4 stems fresh mint
2 pounds ripe watermelon, rind and seeds removed
3 tbsp. freshly squeezed lemon or lime juice
1/4 cup rum (optional)
1 tsp grated lemon or lime zest
chopped fresh mint leaves for garnish
Put the syrup and mint stems in a small pot and bring to a boil. Turn off the
heat and steep for about 10 minutes, then discard the stems and let the mint
syrup cool to room temperature.
Cut enough of the watermelon into 1/2-inch cubes to measure
2 cups and set aside. Put the remaining watermelon
in a blender; add the lemon juice, the rum if you’re using
it, and the mint syrup. Puree until liquefied. Line
a fine-meshed strainer with a clean kitchen towel and
set it over a large bowl; strain the watermelon puree,
pressing on the pulp to squeeze as much juice out
as you can.
Divide the watermelon soup among 4 bowls,
add the watermelon cubes and zest and garnish
with the chopped mint leaves.
Sugar Syrup
Time: 10 minutes
Also called simple syrup, this is perfect for adding sweetness
to something without worrying about the sugar dissolving. It comes in handy
when making sorbets, other frozen desserts and ice drinks, including tea, coffee
and cocktails. Make this syrup in any quantity you need; the ratio – equal
parts water and sugar – is always the same. Makes 2 cups.
2 cups sugar
2 cups water
Combine the sugar with the water in a small pot; bring to a boil and cook
until the sugar is dissolved, stirring occasionally. Set aside and cool to room
temperature. Use immediately or store in a clean container or jar, covered, in
the fridge, for up to 6 months.
MANGO OR APRICOT SORBET
Time: 20 minutes, plus time to churn and chill
This sorbet is so creamy and approaching rich that you may not believe it
doesn’t contain egg; add some milk or cream (see variation below) and you’ll
swear it’s a proper ice cream.
When you’re adding the sugar, remember that the sweetness will be less
apparent when the sorbet is frozen, so add a little more when the liquid mixture
tastes just right. Makes about 3 cups.
4 cups peeled, pitted ripe mango or apricot
1 cup superfine sugar or Sugar Syrup (above) or to taste
1 tbsp. freshly squeezed lemon juice or to taste
Puree the fruit in a blender with most of the sugar and lemon juice. Taste
and add more of either if necessary. If using mango, strain the puree, stirring
and pressing the mixture through a strainer with a rubber spatula to leave any
fibres behind; be sure to get all the puree from the underside of the strainer.
Refrigerate until cool, then churn in an ice cream maker according to the
manufacturer’s directions.
Variation: Mango or Apricot Ice Milk: Thick and creamy; substitute 1 cup
milk (or cream if you want it really rich) for a cup of the fruit. Omit the lemon
juice.
Norene Gilletz is a cookbook author and culinary consultant. For information,
visit her website at www.gourmania.com, contact her at [email protected] or call 416-226-2466.
