by D.Chazan

Created on: May 20, 2009   Last Updated: June 04, 2009

Summer, and the last thing you want to do is spend hours over a hot stove. Even so, you can serve delicious and healthy meals with any number of easy to prepare, no-cook recipes. Here's a "cool" summer menu my family loves.

Tzatziki Dip with whole-wheat pita 'chips'

Gazpacho (cold vegetable soup)

Middle Eastern Style Tuna Salad (without mayonnaise)

Tiramisu (low fat)

Tzatziki Dip:

4-6 cucumbers (unpeeled)

1 package (about 250gr) Greek yogurt

1-2 cloves of garlic, crushed (plus another whole one for the pita chips)

Lots of fresh dill, chopped

Salt and pepper to taste

4-6 whole wheat pita, cut into quarters and toasted

Take the tops and ends off the cucumbers and then grate them coarsely. Put into a strainer and let the excess water drain out for about 20 minutes. Then place in a large bowl, and add the yogurt, crushed garlic and chopped dill. Serve with whole-wheat pita cut into quarters, rubbed with more fresh garlic and toasted.

Gazpacho - this is a traditional red gazpacho recipe:

6-8 ripe tomatoes

1 large onion

2-3 cloves of garlic, peeled

1-2 large peppers (any combination of red, yellow and light green), seeds and stem removed

1 large, unpeeled cucumber

2 tablespoons balsamic vinegar (or red wine vinegar)

3 tablespoons olive oil

4 slices of whole wheat bread, moistened in water

1 chili pepper, seeded (optional)

Fresh basil - as garnish

Sour Cream - as garnish

Remove the seeds from the tomatoes and then put everything into a food processor until smooth. Place in soup bowls top with sprigs of the fresh basil. Swirl some of the sour cream on top and serve with fresh, whole-wheat rolls or whole-wheat pita! (Serves 4)

Tuna Salad - not everyone wants a salad with mayonnaise in the summer so why not try this Middle Eastern style tuna salad recipe:

4 cans tuna (in water or olive oil), drained

1 cup crushed tomatoes

1 red bell pepper, seeded and chopped

2 shallots or 1 small Bermuda onion, finely chopped

1 clove garlic, crushed

2 tablespoons soy sauce

1 teaspoon balsamic vinegar or red wine vinegar

2-3 stems of celery, finely chopped

Can of sliced black (or green) olives - optional

Parsley and lettuce - for garnish

Mix all but the parsley and lettuce together in a large bowl, then place the lettuce on the plates and fill with the salad. Top with the parsley, either chopped or full sprigs and serve with whole-wheat rolls or pita. You can also top this with croutons by toasting bread and then seasoning them

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