Summer Recipes

Warmer weather is here and so is the summer produce that comes with it.

Once June hits crisp vegetables like corn, cucumber, tomatoes and zucchini are at their best, while juicy fruits like melon and pineapples are at their sweetest.

Take advantage of the season’s harvest this year—in-season produce yields bolder flavors, cheaper prices and added nutrition. These easy recipes feature the best of summer’s vegetables and fruits with no cooking required!


Mouth-Watering Pineapple-Cucumber Gazpacho

This sweet variation on a traditional Spanish chilled soup replaces tomatoes with cucumber and pineapple for a refreshing summer party starter or light lunch.


4 cups chopped pineapple

4 cups chopped cucumber

1 tablespoon lime juice

3 tablespoons purple onion

1 cup fresh pineapple juice

1 teaspoon sea salt

½ cup cilantro leaves

3 tablespoons extra virgin olive oil

½ cup finely chopped raw macadamia nuts (optional)


1. In a blender, process 3 cups each of pineapple and cucumber, onion, lime juice, pineapple juice and sea salt at high speed until smooth.

2. Add the remaining pineapple, cucumber, cilantro and olive oil. Pulse the blender a few times. The soup should be slightly chunky.

3. Pour into bowl and sprinkle nuts on top (optional).

Recipe provided by Matthew Kenney


The ultimate crowd-pleasing app! This Mexican dip recipe is most commonly served with chips or tortillas but try serving it with fresh summer vegetables for a crisp crunch without all the carbs.


2 avocados

1 small onion, finely chopped

1 clove garlic, minced

1 ripe tomato, chopped

1 lime, juiced

salt and pepper to taste


1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper.

2. Season with remaining lime juice and salt and pepper to taste.

3. Chill for half an hour to blend flavors.


Herb-Marinated Tomatoes

This easy summer salad recipe marinated in robust flavors is so versatile. Serve with crackers, chips or grilled bread as part of a picnic or barbecue or eat it on its own or over greens for a light lunch salad. 


2 cups cherry tomatoes, halved

1 tablespoon olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1/4 teaspoon salt

1/4 cup fresh mozzarella pearls, optional


1. Toss the tomatoes, oil, lemon juice, garlic, basil, oregano and salt in a medium bowl. Cover and refrigerate for at least two hours to let flavors combine. Stir in mozzarella just before serving, if desired.

Recipe provided by Devon O’Brien

Devon O’Brien is the digital food editor for EatingWell magazine.


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