Cool, Iced and Slushy
Bevy of Beverages to beat the summer heat.

Outdoors, the temperature soars to a sweltering, scorching heat. Hot and heavy dishes are a turn off and who wants to cook anyway. Better to grab a meal to go.

But summer is the season when it’s easy to get in those 5 a day fruits and veggies. Sun-ripened peaches are eaten out of hand, juices dribbling down your chin and there’s a burst of tangy sweetness as you bite down on each heaping spoonful of dusky blueberries.

Summer fruits are at their peak especially when fresh picked and bought at roadside stands and farmers markets. When you tire eating out of hand as we invariably do, consider chilled soups and slushy iced drinks. Ripe peaches, blueberries and apricots are transformed into luscious , refreshing summer sippers. Juicy tomatoes and bountiful zucchini make for healthy light meal replacements and even substantial soups such as the White Bean Soup with Grapes are whipped up in minutes.

To simplify and assure almost instant success, sweeteners such as honey and preserves should be warmed for a few seconds in the microwave before adding to cool mixtures. Instead of "lumping", they will blend quickly and smoothly. Oven heat may raise the kitchen temperature by 10 or more uncomfortable degrees. To keep a cool kitchen, send the range into temporary retirement. Rely on the microwave which heats and cooks the food without heating the kitchen.

If guilt and diet allow, feel free to substitute ice cream for fat free frozen yogurt , or light cream or half and half for non-dairy creamer in the recipes below. Quick, easy and impressive, any one is the perfect antidote to beat the heat.

Gingered Orange and Tomato Granita (pareve)
serves 4 - 6

1 (11 ounce) can mandarin orange sections, undrained
3/4 cup vegetable juice
2-inch chunk red onion, cut in 3-4 pieces
1 tablespoon grated ginger root
2 ripe medium tomatoes, cut up
2 tablespoons snipped basil leaves
1 tablespoon lemon juice
lemon pepper seasoning to taste
lemon wedges to garnish (optional)

Place undrained orange sections, vegetable juice, onion, ginger, tomatoes, basil and lemon juice in blender or food processor. Blend or process until smooth. Season to taste with lemon pepper seasoning. Pour into a shallow dish and place in freezer. Freeze 1 1/2 – 2 hours or until edges are frozen. Stir and return to freezer for 1/2 hour longer or until mixture is beginning to freeze in center. Stir. Mixture will be slushy. Spoon into stemmed glasses. Garnish with lemon wedges (optional)

Note: if you forget, and mixture freezes completely, just scrape the granita from dish to glasses with a metal spoon.

approx. nutrients per serving: calories – 38 protein – 1g carbohydrates – 9g

fat – 0g cholesterol – 0mg sodium – 85mg

White Bean Soup with Grapes (pareve)
serves 4

1 cup soft bread cubes (eg. challah or white bread)
1 cup vegetable broth
1 (15 ounce) can cannelloni beans, drained
1/4 cup packed mint leaves
1 cup halved, seedless green grapes, divided
2 tablespoons oil and vinegar salad dressing
1/2 teaspoon minced garlic
salt and white pepper to taste

Place bread in blender jar or food processor. Add the broth and 1/4 cup water, cannelloni beans, mint leaves, 1/2 cup grapes, salad dressing and garlic. Process until smooth, 12-15 seconds. If too thick, add a little more broth. Season to taste with salt and pepper. Chill. Serve in bowls garnished with remaining grapes.

Approx. nutrients per serving: calories – 182 protein – 7g carbohydrates – 33g

fat – 3g cholesterol – 10mg sodium – 415mg

Creamy, Cool Zucchini Bisque (pareve)
serves 4

1 small onion, sliced
2 small zucchini, unpeeled and sliced
1/2 cup vegetable broth
1 cup non-dairy creamer
1 tablespoon farina
2 tablespoons snipped fresh dill
1 tablespoon fresh lemon juice
salt and white pepper to taste
1/2 cup diced cucumber

Place onion, zucchini and vegetable broth in large microwave bowl. Cook at High for 4 minutes or until vegetables are softened. Stir in the non-dairy creamer, farina and dill. Microwave at High for 2 minutes longer or until mixture is beginning to simmer. Stir in the lemon juice. Season to taste with salt and pepper. Cool slightly before pouring into a blender or food processor. Puree, 2 cups at a time. Chill. If too thick add a little more broth. Just before serving, stir in the diced cucumber.

approx. nutrients per serving: calories – 100 protein – 2g carbohydrates – 13g

fat – 5g cholesterol – 0mg sodium – 163mg

Golden Fruit Slush (dairy)
serves 4 - 6

1 cup coconut milk
1 cup sliced fresh peaches, unpeeled
1/2 papaya, peeled and cut in chunks
1 mango, peeled, seeded and cut in chunks
2 cups frozen, fat free vanilla yogurt
1 tablespoon warm honey or to taste
crushed ice
6 unpeeled peach wedges to garnish (optional)

Pour the coconut milk into blender or food processor bowl. Add peaches, papaya, mango, frozen yogurt and honey. Process until well blended, 10-12 seconds. If desired, add more honey to taste. Half fill tall glasses with crushed ice. Pour fruit mixture over and stir lightly. Garnish with peach wedge (optional). Serve at once.

approx. nutrients per serving: calories – 196 protein – 4g carbohydrates – 29

fat – 8g cholesterol – 0g sodium – 60mg

Orange Smoothie, Julius style (dairy)
serves 4

1/4 cup frozen orange juice concentrate
1 (1/2-inch thick) slice pound cake, cubed
1 cup whipped topping
1 1/2 cups cold milk
1 large banana, thinly sliced

Place ingredients in blender or food processor, in order listed. Process until smooth and frothy. Pour into small cups or glasses to serve.

approx. nutrients per serving: calories – 195 protein – 4g carbohydrates – 25g

fat – 9g cholesterol – 28mg sodium – 74mg

Watermelon Wine Chiller (pareve)
serves 4 - 6

4 cups cubed seedless watermelon
juice of 1 lime
1/3 cup ginger marmalade*
6 large mint leaves
2 tablespoons warm honey or to taste
2 –3 cups chilled sparkling wine

* or 1/3 cup apricot preserves and 2 tablespoons chopped candied ginger.

In blender or food processor, puree the watermelon with lime juice, ginger marmalade, and mint leaves. Sweeten with honey to taste.* Divide in tall glasses. Top off with sparkling wine. Stir. Serve at once.

*Watermelon mixture may be chilled until needed.

approx. nutrients per serving: calories – 246 protein – 1g carbohydrates – 38g

fat – 1g cholesterol – 1mg sodium – 22mg

Blueberry Blush (dairy)
serves 4

1 cup apple grape juice
2 cups frozen fat free vanilla yogurt, softened
1/2 cup soft cake or cookie crumbs
2 cups fresh blueberries

Whisk together the apple grape juice, softened vanilla yogurt and cake or cookie crumbs. Fold in blueberries. Spoon into glasses and eat with a spoon.

approx. nutrients per serving: calories – 147 protein – 4g carbohydrates – 32g

fat – 1g cholesterol – 2mg sodium – 112mg

Strawberry Lemon Cooler (dairy)
serves 4

1 pint fresh strawberries, hulled and sliced
1/4 cup frozen lemonade
3 cups chilled herbal tea such as Lemon Zinger
warm honey to taste
1 cup lemon sorbet, softened
mint sprigs to garnish (optional)

Puree strawberries and lemonade in the food processor. Transfer to a large pitcher. Add the tea and stir to mix. Sweeten with warm honey to taste. Add the sorbet, cutting in with a knife a few times for a marbling effect. Pour over ice cubes in tall glasses. Garnish with mint sprigs (optional)

approx. nutrients per serving: calories – 117 protein – 1g carbohydrates – 30g