Summer is the season of abundance and it’s a perfect time to check out your local farmer's markets which are filled with fresh fruits and vegetables. This time of year is perfect to make fresh and simple meals that will help you stay cool and hydrated.

If you ever wanted to hop on the trend of eating locally and in season then summertime is the perfect time to do it. At the Farmer’s Market, or if you join your local CSA, you’ll find fully ripe and nutrient dense tomatoes, cucumber, strawberries, blueberries, and so much more. And it’s all colorful and delicious.

Salads And Cold Soups Are Perfect for Hot Summer Suppers

With the summer heat, the last thing you want to do is slave over a meal in your kitchen. And no one wants to turn on that oven! It’s already blisteringly hot outside. The best thing to do is create a light, refreshing meal that is cooling and nourishing. That’s why my favorite option for summertime suppers is to make salads and soups. Yes, that’s right, you heard me, soup for supper in the summer. It just needs to be a chilled soup and believe me, you’re going to love it.

Not only are salads cooling and perfect for summer but there’s also so much produce available right now that this is a great way to load up on your veggie intake. And they’re easy to substitute for each other. Don’t have a cucumber? Use a zucchini. Out of carrots? Substitute diced bell peppers. Salads are usually pretty versatile. Plus although they’re perfect by themselves you can pair them with a protein like black beans, chilled salmon, or grilled and chilled steak to get a protein-rich, veggie-rich meal. This way you can make a meal that suits your personal preference and savor the flavors of the season.

Usually, when you think of soup chances are you’re thinking of hot soup. But not all soups need to be cooked. There are a variety of cold soups that only need a food processor or an immersion blender to come together in a refreshing seasonal meal.

The best part of adding soups and salads to your summer suppers is that they’re easy to prepare. Plus they can be combined to make a meal, you can combine them to make a composed plate, or they can be a first course starter to your meal.

Super Cooling and Delicious Summer Recipes

Sweet Pea and Avocado Soup

Quick and easy to make, this soup is refreshing, vibrant, and, when combined with a salad makes a wonderful summer lunch or a light snack. If you’d like you can even serve it as a cooling starter for your evening meal. It tastes like summer in a bowl and brings together the sweetness of fresh peas with the creaminess of avocados. The hint of mint and lime are refreshing and brighten up the other flavors in the soup.

Although you can use fresh peas instead of frozen, you would need to steam and cool them first in order to make this recipe work out.So starting with frozen is a great time-saver.

To make your presentation look extra fancy, you can garnish the soup with a drizzle of olive oil and add some fresh minced herbs.

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Ingredients

2 Tablespoons organic butter
1 Medium sweet onion, chopped
4 Cups vegetable stock
10 Ounces frozen sweet peas
2 Cups organic baby spinach
½ Cup mint leaves
2 Avocados, chopped
1/3 Cup lemon juice
Salt and pepper

Instructions

In a large pot melt the butter
Add the chopped onions and sauté until slightly golden
Add vegetable stock to the onions and bring just to a boil
Reduce heat and simmer on low, adding the sweet peas
Cook for about four minutes or until tender
Remove from heat and stir in the spinach and mint leaves
Allow to cool and stir in the avocado and the lemon juice
Puree the mixture with an immersion blender until smooth
Season with salt and pepper to taste
Chill completely before serving, at least 1 hour in the fridge
If desired add garnish before serving.

Chicken and Peach Salad with Balsamic-Honey Vinaigrette

This salad is a delightful blend of both savory and sweet flavors. Pairing together tender grilled and chilled chicken with ripe, juicy peaches, you’re getting the perfect essence of summertime flavors. And the balsamic-honey vinaigrette provides a tangy-sweet finish that pulls everything together beautifully.

In fact, I recommend making extra of the dressing, chances are it’s your new summer favorite and you’re going to want to add it to other salads too

Although it takes a little extra effort to make this because you’ll need to grill and then chill the chicken, it’s totally worth it.Serve this salad as a main course, as a half-and-half with a chilled soup, or as a delicious side dish.

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Ingredients

Grilled Chicken:
1 Pound organic organic boneless skinless chicken breasts
3 Tablespoons extra virgin olive oil
2 Cloves garlic, minced
1 Tablespoon lemon juice
Salt and Pepper
Vinaigrette:
1/3 Cup extra virgin olive oil
3 Tablespoons balsamic vinegar
1 Tablespoon honey
1 Teaspoon Dijon mustard
Salt and pepper
Salad Mix:
2 Cups organic organic spinach
1 Cup Arugula
1 Pound organic peaches, sliced
2 Cups corn kernels
½ Cup pecans, chopped
1 Small red onion, sliced thinly
4 Ounces Feta Cheese, optional

Instructions

In a large bowl combine chicken, olive oil, garlic, lemon juice, and salt and pepper
Cover and place in the fridge and let marinate for 30 minutes or longer
Once the chicken has marinated heat the grill and cook until done, 165°F internal temperature, flipping at least once
While the chicken is grilling whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl
In a separate large bowl mix together spinach, arugula, peaches, corn, pecans, red onion and toss together lightly
Sprinkle with feta if using
Remove chicken from the grill and let rest 10 minutes before slicing
Add chicken to the top of the salad
Drizzle with the balsamic vinaigrette when ready to serve.

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