At any rate, this is a divine meal for a late summer evening on the porch – no matter what day of the week it might be!! And I always love dishes that can be prepared earlier in the day and taste even better by dinner.
Chilled Cucumber Soup with Shrimp
Source: Ina Garten
2 (17-ounce) containers Greek yogurt
1½ cups half-and-half
3 hothouse cucumbers, unpeeled, seeded and chopped
¾ cup chopped red onion
9 scallions, white and green parts, chopped
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
¼ cup chopped fresh dill
¾ cup freshly squeezed lemon juice (6 lemons)
¾ pound cooked large shrimp, halved
Thin slices of lemon, halved, for garnish
Fresh dill, for garnish
In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely puréed and then pour into another bowl. Continue processing the soup until all of it is puréed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold. Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.
Tomato Crostini with Whipped Feta
Source: Ina Garten
6 ounces feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
We had a rough day around here yesterday – the baby was down with a stomach bug. UGH – back to school = back to germs = four impromptu loads of laundry. He just came down and seems to be perked up a bit but we’ll still be laying low.
Happy Sunday, y’all!!