The Summer Table

Chilled Cucumber, Dill and Mint Soup

Cool, creamy and bright, this refreshing soup comes together entirely in the blender. Serve it in small bowls, cups or glasses for an elegant first course.

Yield: 4 servings

Ingredients

• 2 English cucumbers, roughly chopped

• 1½ cups plain Greek yogurt

• ½ cup cold water or buttermilk

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh mint

• 1 small garlic clove

• ¾ teaspoon kosher salt, plus more to taste

• Freshly ground black pepper

• Cucumber ribbons, dill or mint, for garnish

Instructions

1. Place the cucumbers, yogurt, water or buttermilk, lemon juice, dill, mint, garlic, salt and several grinds of black pepper in a blender.

2. Blend until completely smooth and creamy.

3. Taste and adjust the lemon, salt or pepper as needed.

4. Refrigerate for at least 30 minutes, or until thoroughly chilled.

5. Pour into chilled bowls or small glasses. Garnish with a cucumber ribbon and a few fresh herbs.

Peach and Cherry Tomato Salad with Basil

Juicy peaches and ripe tomatoes are one of summer’s best combinations. The key is to let the ingredients stay simple and speak for themselves.

Yield: 4 servings

Ingredients

• 3 ripe but firm peaches

• 2 cups cherry tomatoes

• ¼ small red onion, very thinly sliced

• ¼ cup fresh basil leaves

• 2 tablespoons white balsamic vinegar or champagne vinegar

• 1 teaspoon honey

• ½ teaspoon kosher salt

• Freshly ground black pepper

• Flaky sea salt, for finishing

• 4 ounces fresh mozzarella, crumbled feta or goat cheese, optional

Instructions

1. Cut the peaches into wedges and slice the cherry tomatoes in half.

2. Arrange the peaches and tomatoes on a platter, allowing their colors and shapes to overlap naturally.

3. Scatter the red onion and basil over the top.

4. In a small bowl, whisk together the vinegar, honey, kosher salt and several grinds of black pepper.

5. Spoon the dressing lightly over the salad.

6. Add the cheese, if using, and finish with a small pinch of flaky sea salt.

Mixed Berry and Vanilla Yogurt Verrines

A verrine is simply a beautifully layered dish served in a clear glass. These are creamy, colorful and elegant without requiring any cooking.

Yield: 4 servings

Ingredients

For the berries

• 2 cups mixed berries, such as strawberries, blueberries, raspberries and blackberries

• 1 tablespoon honey or maple syrup

• 1 teaspoon fresh lemon juice

• Pinch of kosher salt

For the yogurt

• 2 cups plain Greek yogurt

• 2 tablespoons honey or maple syrup

• 1 teaspoon vanilla extract

• Pinch of kosher salt

For assembling

• ½ cup crushed shortbread cookies, graham crackers or granola, optional

• Fresh berries and mint leaves, for garnish

Instructions

1. Cut any large strawberries into bite-sized pieces.

2. Place half of the berries in a bowl with the honey, lemon juice and salt. Gently crush a few of the berries with the back of a spoon to release their juices.

3. Fold in the remaining whole berries and let the mixture rest for 10 minutes.

4. In a separate bowl, stir together the yogurt, honey, vanilla and salt until smooth.

5. Spoon a layer of yogurt into the bottom of four clear glasses.

6. Add a layer of the berry mixture, followed by a small spoonful of crushed cookies or granola, if using.

7. Repeat the layers, finishing with berries.

8. Garnish each verrine with one perfect berry and a small mint leaf.