Air conditioners already are humming at full force. The humidity is making arugula bolt. And the cicadas are coming out of the ground to start their drone.
If you’re looking for ways to cope with an early summer, kick back and enjoy a cold soup, a refreshing salsa and an exotic slush. No oven required.
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– Unplugged gazpacho: Slice 1 peeled, seeded cucumber into eighths lengthwise. Cut crosswise on the diagonal to create thin slivers. Keeping the root end intact, slice 1/2 of a very small red onion into quarters, then cut across to make short, thin slivers (about 3/4 cup). Place cucumber and onion in shallow serving bowl, add about 1 teaspoon salt, stir and set aside.
Roast 4 large ripe tomatoes very briefly over gas flame just until skin pops and splits in a few places. Core, peel and gently seed tomatoes without forcing out too much liquid. Coarsely chop half of one of the tomatoes. Cut remaining tomatoes into chunks and put through the medium screen of food mill. Add tomato puree and chopped tomato to cucumber-onion mixture; stir.
Crush 4 cloves of garlic with mortar and pestle. Add big pinch of ground cumin and dried Mediterranean oregano and lightly pound (or process in mini-food processor). Add to tomato mixture. Stir in 2 cups cool water, then 2 tablespoons extra-virgin olive oil. Add 2 tablespoons red wine vinegar if tomatoes require tartness for balance. Add salt to taste. Refrigerate.
Without oil, cook 1 1/2 cups rustic bread cubes until crisp but not browned. To serve, dot soup with bread and sprinkle with additional oregano and ground red pepper to taste. (Adapted from “Unplugged Kitchen,” by Vianna La Place.)
– Watermelon salsa: Cut a 1 1/2-pound watermelon into 1/2-inch-thick slices. Cut off rind. Pick out any seeds and cut watermelon into 1/2-inch dice (about 2 cups). Set aside in medium bowl.
Put 1/4 cup each salted roasted peanuts, packed fresh mint and packed fresh basil in food processor fitted with metal blade. Pulse to chop. Add chopped mixture, 2 finely chopped green onions, 2 tablespoons fresh lime juice and 1/4 teaspoon salt to watermelon. Stir to mix well. Serve slightly chilled or at room temperature. (Adapted from “50 Best Salsas & Dips,” by Jane Kirby.)
– Sweet-sour cherry lychee slush: Drain 1 can (20 ounces) whole lychees in syrup, reserving liquid. Add 12 lychees, 1/2 cup of the reserved liquid, 1 1/2 cups ice and 3 tablespoons sour cherry or black cherry syrup. Blend on high until smooth. Pour into two 10-ounce glasses.
Note: Canned lychees are available in the Asian section of many large supermarkets and in Asian markets. Look for the flavored syrups at coffee shops and gourmet stores. (Adapted from “Frozen Drinks: With or Without the Buzz,” by Bruce Weinstein.)