Terra Americana

Often when it is hot we don't feel like eating and then we have no energy.  This recipe is one I found in the city of Seville where summers are hot, humid and full of life.  With out a lot of effort it fills the belly and soothes an over heated soul.

• 3 medium cucumbers, peeled and chopped
• 1 clove garlic, minced 
• 3 cups plain yogurt or sour cream
• 1 cup broth, chicken vegetable or whey from making cheese
• 1/4 tsp Picante Passion
• Salt and pepper, to taste
• Garnish with cherry tomatoes

Combine all ingredients except for the almonds and parsley. Cover and refrigerate overnight so that the flavors marinate.  If you prefer a smooth consistency, puree in a blender or food processor.  Immediately before serving, garnish with toasted cubes of day old bread and grape tomatoes.

What you've shared:

Along with gazpacho we serve a salad called in my small town "RIN RAN": fresh tomatoes just picked in my garden,cucumber,a boiled egg and a can of sardines in olive oil. And finally a very cold slice of watermelon.

Here are some more edible ideas for cool evenings.

• Shanghai cucumber salad - 拍黃瓜

• Tzatziki - Greek CucumberDip

• Watermelon and Peach Salad with feta and mint

• A sensational summer sip from Prince Edward Island

Photo Credit: Julie Cecchini