June 21, 2014 — TOO HOT TO COOK
You’re in luck! Our Restaurant Row has already done the prep for you, to keep your kitchen cool and you, too. Try slow-cooked meats, fresh pasta and sauces, sandwiches and salads, Baja favorites, cheeses and crusty breads, crabs ready to steam. Pair your protein with fresh salad veggies from our farmers. Add pie and cookies. Romaine calm and carry on.
SPECIAL EVENT
How’s your garden? Get your problems diagnosed with the returning Virginia Beach Master Gardeners, who are happy to help solve growing pains.
RECIPE:
CHILLED SHRIMP, CUCUMBER & YOGURT SOUP
This is a delicious soup that is light and flavorful, perfect for warm weather entertaining. Another benefit: it comes together with minimal fuss at the stove, so you can stay as cool as the cucumber that’s in it.
Steam a dozen jumbo shrimp until pink and tender; plunge into an ice water bath to chill, peel each, and set aside.
Peel and seed four small cucumbers and place in a blender. Add 2 cups plain yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 small bunch fresh dill, 2 peeled cloves garlic rough chopped, 1 teaspoon salt, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon freshly ground black pepper, and pulse until mostly smooth.
Transfer soup to a large bowl, cover and refrigerate at least two hours. Place three shrimp in each four serving bowls; pour cucumber-yogurt blend over top, drizzle with extra virgin olive oil and chili oil and garnish with fresh dill. Yields 4 servings.
