During the dog days of summer the last thing we want to do is prepare food in a hot kitchen over a hot stove. We seek fare that requires little or no cooking and that can be prepared early in the day, cooled, and then served chilled directly from the refrigerator. Watermelon gazpacho comes together quickly in a blender and is the perfect antidote for a sultry summer’s eve. Curried coconut chicken salad has an ambrosial blend of flavors and is light and refreshing served on lettuce spears. Stay cool and enjoy!
Place the tomatoes and 4 cups of watermelon in a blender and puree. Add medium cucumber and 4 tablespoons shallots and puree all ingredients. While the blender is running and through the opening on the blender cover, add the vinegar and drizzle in the olive oil. Season with the cayenne pepper and salt and freshly ground pepper to taste and blend all ingredients together.
Refrigerate for several hours or overnight and serve cold.
If desired, garnish soup with diced watermelon and cucumber, and minced shallots and mint.
Serves 4 to 6.
In a medium mixing bowl, combine the mayonnaise, mango chutney, curry powder, and lemon juice, and whisk until smooth.
In a separate large mixing bowl, combine the chicken, rice, apple, and 3 tablespoons each of the scallions, celery, cashews and coconut (reserving 1 tablespoon of each for the garnish).
With a large spatula, fold the mayonnaise chutney mixture into the chicken mixture and combine well all ingredients.
Refrigerate the chicken salad for several hours or overnight.
Serve on romaine and radicchio spears and garnish with scallions, cashews, coconut and chives.
Serves 6 to 8.
Essex Fells Magazine