4 for the 4th!

photos by Jennifer Johnson

grilled gazpacho

Celebrating the holiday with our favorite bite-sized nibbles and a refreshing cocktail to pair with them.


St.-Germain gin fizz

A light and refreshing cocktail for a warm afternoon.

  • Simple Syrup

  • 1/2 cup water

  • 1/2 cup sugar

  • Ice, for serving

  • Juice from 1/2 lime

  • 1/2 ounce St.-Germain elderflower liqueur, or to taste

  • 2 ounces gin, or to taste

  • Tonic water, prosecco, Champagne, or other sparkling wine, for serving

  • Cucumber slices or mint, for garnish, optional

  1. Make simple syrup. Place water and sugar in a medium saucepan. Bring to a simmer and cook until sugar dissolves, 5-10 minutes. Remove from heat and allow to cool. Syrup can be made ahead of time and refrigerated until ready to use.

  2. To make a cocktail, fill a tall glass with ice. Add 1/2 ounce simple syrup, lime juice, St.-Germain, and gin. Top with tonic water, prosecco, or Champagne. Garnish as desired and serve.

Serves 1.


strawberry mignonette

strawberry mignonette

A new summertime staple for our favorite bivalve! Beautiful and vibrant, and ready in seconds. To make, combine 2 tablespoons finely minced shallot, 2 tablespoons minced strawberries, and 2 tablespoons Champagne vinegar or white wine vinegar in a bowl. Season with salt and pepper. Taste for flavor and adjust as desired. Makes enough for 1 dozen oysters.


strawberry salsa

Adjust the desired level of spice to your own liking by adding more jalapeño. This salsa is best made right before you serve it, but if you need to make it ahead of time, just drain any excess liquid from the bottom of the bowl (the fresher the strawberries, the more liquid will accumulate).

  • 1 pint strawberries, stemmed, hulled, and diced

  • 1/4 small white onion, finely minced

  • 1/2 jalapeño pepper, seeded and finely minced

  • 1 tablespoon finely minced fresh mint (or cilantro)

  • Kosher salt, to taste

  • Juice from 1/2-1 lime

  • Pita chips, for serving

  1. Preheat oven to 425°F.

  2. In a medium bowl, add strawberries, onion, jalapeño, mint (or cilantro), a pinch of salt, and juice from 1/2 lime and gently toss together until combined. Taste and adjust as desired, adding in more lime juice if necessary. Transfer to a serving bowl and serve with pita chips.

Serves 4-6.

Recipe reprinted with permission from The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England.


grilled gazpacho

Grilling the vegetables adds a subtle smoky flavor to this traditional cold tomato soup. It's best made ahead of time, allowing the flavors to develop, so it's a perfect recipe to make in a big batch and leave in the refrigerator for whenever you need it.

  • Cooking spray, for greasing

  • 4 large tomatoes, cut in half horizontally

  • 1 red pepper, cored, seeded and cut into quarters

  • 1 red onion, thinly sliced

  • 1 lemon, cut in half

  • 6 tablespoons extra virgin olive oil, divided, plus extra for drizzling

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3 cups tomato juice

  • 1 English cucumber, peeled and diced

  • 1 large clove garlic, grated

  • 4 tablespoons white wine vinegar

  • Fresh herbs or micro greens, optional, for garnish

  • Cherry tomatoes, larger ones cut in half, optional, for garnish

  • Crumbled feta cheese, optional, for garnish

  1. Preheat grill to medium heat. Coat grill grates with cooking spray.

  2. Brush tomatoes, red pepper, red onion, and cut sides of lemon with 2 tablespoons olive oil and season with salt and pepper. Place on grill and cook for about 5 minutes per side, until nicely charred. Remove and set aside to cool slightly.

  3. Squeeze lemon juice into a blender. Add 1/2 of grilled vegetables along with 1 cup of tomato juice and purée until smooth. Transfer mixture to a large bowl or pitcher.

  4. To blender, add another 1 cup of tomato juice along with remaining 1/2 of grilled vegetables (and any collected juices) and purée until smooth. Transfer to large bowl or pitcher.

  5. Add remaining 1 cup of tomato juice to blender along with cucumber and garlic and purée until smooth. Add to large bowl or pitcher. Stir in vinegar and remaining 4 tablespoons olive oil and season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours.

  6. Divide soup among serving bowls, mugs, or glasses and top with a drizzle of olive oil, season with salt and pepper and garnish as desired.

Serves 4-6.

PRINT THESE RECIPES

For more recipes like our grilled gazpacho, download a copy of our new e-book 25 HEALTHY GRILLING RECIPES to have for the summer!

 
 

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