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Super Chill

Summer recipes to keep you and your kitchen cool

Beat the heat with these healthy summer dishes, best enjoyed cool.  Gazpacho, or cold soup, is flavorful, perfect for entertaining big crowds, and an ideal detox. There is no exact science to making the perfect bowl; just use a food processor or a blender to get that desired consistency and keep all ingredients raw for a nutritional boost. Our peanut noodle bowl can be served vegan (as pictured) or with shredded chicken. Use a rotisserie chicken to save time and make a day in advance. Enjoy!

Gazpacho
(a Spanish-style soup made from tomatoes and other vegetables and spices, served cold)

Ingredients:
  4 large ripe tomatoes, peeled
  1 cup peeled, chopped cucumber
  1 cup chopped green bell pepper
  1 cup chopped red bell pepper
  1 garlic clove
•  1 cup clear vegetable stock
  2 Tbsp chopped fresh chives
  2 Tbsp chopped fresh basil
  1 Tbsp Worcestershire sauce
  6 drops Tabasco sauce
  Salt and pepper, to taste
  ½ ripe avocado, chopped for garnish
  Chili flakes for garnish

In a blender, combine whole tomatoes, chopped cucumbers, red and green pepper and garlic clove with the vegetable stock. Puree until smooth.

Add chives, basil, Worcestershire sauce, Tabasco sauce, salt and pepper. Blend until thoroughly mixed.

Refrigerate soup for 2 hours.

Pour soup into individual serving bowls. Top each with a sprinkling of chopped avocado, black pepper, and chili flakes.

 

 

Peanut Veggie Noodle Bowl

Ingredients:
  1/2 pound whole-wheat spaghetti (1/2 pack)
  1/2 cup crunchy peanut butter
  2 Tbsp soy sauce
  1 Tbsp sesame oil
  1 Tbsp Sriracha
  2 Tsp grated ginger
  2 cloves minced garlic
  1 Tbsp honey
  ½ cup water
  1 ½ cups shredded broccoli slaw
  1 cup edamame
  Cilantro, for garnish
  Sesame seeds, for garnish
  1 ½ cups shredded rotisserie chicken (optional)

Cook spaghetti in salted boiling water.

Whisk together peanut butter, soy sauce, sesame oil, Sriracha, ginger, honey, water, and garlic.

Drain noodles when done and rinse with cold water.

Assemble salad: Toss noodles with sauce, slaw, edamame, and chicken (optional).  Refrigerate.

Top with sesame seeds and cilantro when ready to serve.

Photos by Ailsa von Dobeneck

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