Yellow Squash and Herbs Soup
During squash season you might consider stealthily leaving a bountiful basket on your neighbor’s porch. This easy summer soup, enhanced with herbes de Provence, gives you another way to appreciate the...
Tomatoes and basil play a supporting role in this salad. Featuring the best of summer’s bounty such as zucchini, string beans and radishes (or your favorite farmers’ market finds with a variety of textures), this dish is dressed with a light and refreshing tomato and basil dressing that is low in fat and high in flavor.
Ingredients
SERVINGS: 8-10 Serving(s)
Salad
- 1 medium zucchini, julienned
- 1 cucumber, peeled and cut into chunks
- ½–1 pound green beans, trimmed and blanched
- 1 bunch radishes, thinly sliced
- 1 handful cherry tomatoes, halved
Dressing
- 2/3 cup tomato juice
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- ¼ teaspoon freshly ground pepper
- Salt to taste
Preparation
Toss prepared vegetables in a bowl.
Add the dressing ingredients to a small food processor and quickly blend, or shake vigorously in a sealed jar. Pour over vegetables just before serving. Dressing will last in the refrigerator for up to one week.
Serve with smoked gouda cheese crisps on the side.
Note: To make cheese crisps, grate the cheese and form small piles (about 1 tablespoon) on parchment paper. Microwave in 30-second bursts until the cheese is bubbly. When cool they will become crisp. Timing in the microwave depends on the type of cheese and your microwave.
Related Stories & Recipes
Very Berry Salad with Blood Orange Poppy Seed Dressing
The fresh sweet berries in this salad are complemented by robust and crunchy maple pecans along with the zesty zing of fresh red onions.
