we are talking about highs of more than 40ºC in areas of the center and south of the peninsula coinciding with the beginning of August. And the thing is that the weather has a lot to do with the foods you want, that’s why there are dishes that are more successful in summer, like salads. The same thing happens with cold soups , because with the arrival of summer you always want Andalusian gazpacho, salmorejo … Do you want to learn some easy summer recipes? Keep reading!
The best recipes for summer
For those of you who want a combination of freshness and lightness in your summer recipes, you cannot miss the following ideal recipes for hot days when you don’t feel like lighting the fire at all. Take note and enjoy your vacation!
- Red lentil salad
There are many recipes for summer salads and all are delicious in any of their many varieties. Here we show you one with red lentils, a light and delicious way to eat legumes .
Ingredients for 2 people:
- 150 g red or coral lentils
- 2 grains of black peppers
- 1 bay leaf
- 2 medium carrots
- 1 small Italian green pepper
- 1 small red bell pepper
- Fresh parsley
- The juice of 1 lemon
- Cumin and turmeric
- Salt
- Granulated garlic
- Apple vinager
- Extra virgin olive oil
- Ground black pepper
Elaboration:
- Rinse the red lentils until the water stops running cloudy. Then, place them in a saucepan with the bay leaf, the pepper and a pinch of salt, cover with a couple of fingers of water and cook over medium heat for 15 to 20 minutes.
- Try to leave the lentils al dente, draining after that time and rinsing gently with cold water. Red or coral lentils do not have skin, so you must be very careful so that they do not pass us.
- Wash the vegetables very well, peel the carrots and cut them into small cubes. Also cut the peppers in the same way and arrange the chopped vegetables together with the lentils in a bowl.
- Add the parsley and spices to taste and mix the oil with the apple cider vinegar, lemon juice, salt and pepper. Mix everything well and let it rest in the fridge for half an hour.
Red lentil salad
- Cold cream of cucumber, Greek yogurt and mint
Ingredients for 2 people:
- 2 small cucumbers
- 1 Greek yogurt
- 1/2 chives
- 1/2 clove of garlic
- Salt
- Apple vinager
- Ground black pepper
- Extra virgin olive oil
- Fresh mint
preparation:
- Cold creams are also very popular summer recipes that are easy to make. To make this, we must first peel the cucumbers and chop them, then placing them in the blender glass. Also add the chopped garlic clove and chives and add a little salt, vinegar, black pepper, olive oil and mint.
- Blend all the ingredients together with the Greek yogurt until you get a fine puree. If it is too thick, you can add a little water.
- Serve this cream very cold, even with a little ice if it is very hot, being careful not to water it. You can garnish with a few pieces of cucumber and mint.
Cold cream of cucumber, Greek yogurt and mint
- Vegetable salpicón with crab sticks
This is one of the quickest summer salad recipes to make, and with it you can enjoy all the benefits of legumes.
Ingredients for 4 people:
- 150 g canned white beans
- 150 g canned lentils
- 150 g canned chickpeas
- 1/2 tomato
- 2 eggs
- 10 crab sticks
- 20 g onion
- 40 g of red pepper
- 40 g of green pepper
- Extra virgin olive oil
- 10g apple cider vinegar
- 5 g Dijon mustard
- 10 g ketchup
- Salt
Elaboration:
- These easy summer recipes are also very healthy and nutritious. To start, place the legumes in a colander and wash them very well under running cold water. Let it drain and blot the excess water with absorbent paper. Cut the half tomato into small cubes, discarding the seeds and the juice so that it is not watery.
- Cook the eggs in plenty of water for 10 to 12 minutesand let them cool in a bowl of cold water. Peel them and reserve.
- Chop the crab sticks, the onion and the two types of pepper into small pieces and add the legumes together with the tomato cubes. Season lightly.
- Finally, prepare a vinaigrette to flavor the salpicón. To do this, mix the oil, vinegar, mustard, ketchup and a pinch of salt in a small bowl. Beat until emulsified and serve the salpicón with a drizzle of this vinaigrette on top. Decorate with the hard-boiled egg cut into quarters and a little fresh parsley.
Vegetable salpicón with crab sticks
- Clams in green sauce
If there is a classic in easy summer recipes, this is it. This same recipe is applicable to other fish such as hake or monkfish. Take note!
Ingredients for 2 people:
- 500 g of fresh clams
- 2 cloves of garlic
- 4 sprigs of fresh parsley
- 1 Cayenne chilli
- 1 splash of white wine
- Wheat flour (optional)
- Fish broth or water
- Salt
- Extra virgin olive oil
preparation:
- Wash the clams and let them drain. Leave them in salted water for a while and then steam them to remove the soil well. Set aside covered with a damp cloth while you make the sauce.
- Next, add a little olive oil and the chilli in a low pot and sauté the garlic cloves and parsley, finely chopped. Add the white wineand let the alcohol evaporate over high heat.
- Put a little flour, stir with a few rods and pour in the water or broth little by little without stopping to stir. The amount depends on the thickness we want to achieve.
Add the clams, shake the casserole, and cook for about 10 minutes. Remove the chilli and serve immediately or refrigerate until consumption.
