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TODAY recipes
updated 8/10/2010 8:41:04 AM ET 2010-08-10T12:41:04

The dog days of summer are just about here, so you might want to give the backyard grill a break and try these cold salads and chilled soups from Fresco by Scotto.

Recipe: Chilled cucumber soup with yogurt, dill and chives (on this page) Recipe: The Scotto family’s summer tuna salad (on this page) Recipe: Mixed berry soup with raspberry sorbet (on this page)

Recipe: Chilled cucumber soup with yogurt, dill and chives

Ingredients
  • 4 English cucumbers, peeled, split lengthwise, seeds removed, and sliced very thin
  • 4 cups Greek-style yogurt
  • 4 tablespoons fresh dill
  • 4 tablespoons chopped fresh chives
  • 3 tablespoons fresh-squeezed lemon or lime juice
  • 2 ounces extra-virgin olive oil
  • Salt and pepper to taste
  • 1 cup watercress leaves as garnish for each bowl
Preparation

Place sliced cucumbers in a bowl, lightly salt and toss, then place cucumbers in a colander, weighed down with a plate for 15 minutes so that some of the liquid drains out.

Place sliced cucumbers, yogurt, dill, chives, and lemon juice into a food processor. Blend until smooth; add extra-virgin olive oil at the very end. Taste for salt and pepper. Pour into a large bowl, cover and refrigerate until well chilled, about 3 hours.

Divide the soup evenly between 6 chilled bowls, garnish with watercress leaves, and serve.

Serving Size

Serves 6

Recipe: The Scotto family’s summer tuna salad

Ingredients
  • 4 cups assorted ripe heirloom cherry tomatoes, sliced in half
  • 1 cup cooked string beans
  • 8 radishes, sliced
  • 1/2 cup red peppers, stemmed, seeded and chopped
  • 1/2 cup yellow peppers, stemmed, seeded and chopped
  • 1 red onion, peeled and thinly sliced
  • 3 ribs of celery, thinly sliced
  • 3 cups cooked converted rice (cooked according to package directions)
  • 4 cans tuna packed in oil, drained well
  • 3/4 cup mixed Italian olives
  • 2 tablespoons small capers
  • 2 ounces freshly squeezed lemon juice
  • 5 ounces extra-virgin olive oil
  • Salt and pepper to taste
Preparation

In a large bowl, combine all vegetables, capers, olives and cooked rice. Break tuna into large chunks over bowl, and season with salt and pepper.

In a small bowl, whisk extra-virgin olive oil and lemon juice together. Dress the salad, toss, and divide evenly between 6 plates.

Serving Size

Serves 6

Recipe: Mixed berry soup with raspberry sorbet

Ingredients
  • 4 cups mixed berries, plus more for garnish
  • 3 cups red wine
  • 2 cups granulated sugar
  • 1 cinnamon stick
  • 1 quart raspberry sorbet
Preparation

Combine 4 cups berries, wine, sugar, and cinnamon stick in a medium saucepan. Bring to a boil, reduce heat to a simmer and cook for 30 minutes.

Remove from heat, chill very well, about 3 hours, remove cinnamon stick.

Divide soup between 6 chilled bowls, garnish with additional berries and sorbet. Serve immediately.

Serving Size

Serves 6

Video: The Scottos’ cold Italian delicacies

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