This week it has warmed again (although we're expecting some showers today- showers in June in the Bay Area? rare, but I digress). Green salads and other light dishes are gracing the table once more.
You'll still need the stove and oven but their use is hands-off. It's a delicious light and balanced meal with protein (yogurt, nuts, quinoa), vegetables (bell peppers, cucumber), and grain group (quinoa). For more protein, serve with some seared scallops or grilled chicken. A cup of blueberries or cherries for dessert and if you're not satisfied, I'll give you your money back.
Cucumber Yogurt Soup
serves 6 as an appetizer, 4 as a first course
1 cup cold water
1/4 cup olive oil
2 Tbs red wine vinegar
1/2 tsp Tabasco sauce
1 tsp salt
1 large garlic clove, smashed
(optional) 2 Tbs chopped fresh mint
3 bell peppers (I used one each red, yellow, and orange; any combo works)
salt and pepper to taste