As the temperatures rise, there’s nothing quite like a refreshing summer recipe to cool you down. Whether you’re hosting a backyard BBQ or just need a quick and easy meal after a long day at the beach, these 20 recipes are sure to hit the spot. From light and fruity salads to creamy soups and refreshing desserts, we’ve got you covered with our collection of hot-weather heroes.
In this article, we’ll be sharing a range of summer-inspired dishes that are perfect for beating the heat. You’ll find everything from classic grilled favorites like peaches and corn to innovative twists on old favorites, like shrimp zoodles and cold brew coffee popsicles. So go ahead, grab your sunscreen and get ready to dive into the ultimate list of refreshing summer recipes!
Grilled Peach and Burrata Salad
Savor the sweet and creamy combination of grilled peaches and burrata cheese in this simple yet impressive salad.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 1 ball of burrata cheese (about 8 oz)
– 1/4 cup of extra-virgin olive oil
– 2 tablespoons of balsamic glaze
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush peach wedges with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, or until caramelized and tender.
3. Cut the burrata cheese into small balls.
4. In a large bowl, combine grilled peaches, burrata cheese, and balsamic glaze. Toss gently to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 10-12 minutes
Watermelon Feta Mint Skewers
Summer just got a whole lot sweeter with these bite-sized treats that combine the sweetness of watermelon, the tanginess of feta cheese, and the freshness of mint. Perfect for a backyard BBQ or a light lunch.
Ingredients:
– 1 cup cubed seedless watermelon
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 10-12 bamboo skewers
– Salt, to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Alternate threading watermelon, feta cheese, and mint leaves onto each skewer.
3. Season with salt to taste.
4. Grill the skewers for 2-3 minutes per side, or until the watermelon is slightly charred and the feta is melted.
5. Serve immediately and enjoy!
Cooking Time: 6-8 minutes
Chilled Avocado Cucumber Soup
This refreshing soup is a perfect way to beat the heat on a warm summer day. The creamy avocado and cool cucumber combine to create a unique and delicious flavor profile that’s sure to become a new favorite.
Ingredients:
– 3 ripe avocados
– 2 large cucumbers, peeled and seeded
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine avocados, cucumbers, Greek yogurt, lime juice, salt, and black pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if desired.
4. Chill soup in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None
Lemon Garlic Shrimp Zoodles
In this recipe, succulent shrimp are paired with zucchini noodles (zoodles) and a tangy lemon garlic sauce for a quick and flavorful meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis
– 3 cloves of garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat a large skillet or wok over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
3. Using the same skillet, add the zucchinis, garlic, lemon juice, and olive oil. Cook for 3-4 minutes, stirring occasionally, until the zoodles are tender but still crisp.
4. Add the cooked shrimp back into the skillet and toss to combine with the zoodles and sauce.
5. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Mango Coconut Chia Pudding
Mango Coconut Chia Pudding Recipe
A refreshing dessert that combines the sweetness of mango with the creaminess of coconut and the nutty flavor of chia seeds.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/4 cup shredded coconut
– 2 tablespoons honey or maple syrup
– 1/2 teaspoon vanilla extract
– 1 ripe mango, diced
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Let it sit for 5 minutes to allow the chia seeds to absorb the liquid.
2. Add shredded coconut, honey or maple syrup, and vanilla extract to the chia mixture. Stir well.
3. Fold in diced mango into the chia mixture.
4. Refrigerate for at least 30 minutes to allow the pudding to set.
5. Serve chilled, garnished with additional shredded coconut if desired.
Cooking Time: 30 minutes (prep time included)
Tomato Basil Bruschetta
Elevate your next gathering with this classic Italian-inspired bruschetta recipe, featuring fresh tomatoes and basil on toasted bread. Perfect for a quick snack or as an appetizer for your favorite dishes.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 baguette, sliced into 1-inch thick rounds
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, chopped basil, garlic, salt, and pepper.
3. Brush the baguette slices with olive oil and toast in the oven for 5-7 minutes or until lightly browned.
4. Top toasted bread with tomato-basil mixture, followed by Parmesan cheese (if using).
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Cold Brew Coffee Popsicles
Beat the heat with these unique popsicles that combine the richness of cold brew coffee with the sweetness of creamy popsicles. Perfect for hot summer days, these treats are easy to make and will become your new favorite refreshing drink.
Ingredients:
– 1 cup strong cold brew coffee
– 1 cup granulated sugar
– 2 cups water
– 1/4 cup heavy cream
– 1 tablespoon unsalted butter
– Popsicle sticks and wrappers
Instructions:
1. In a medium bowl, mix together the cold brew coffee and sugar until dissolved.
2. Add the water to the mixture and stir until well combined.
3. Stir in the heavy cream and melted butter.
4. Pour the mixture into popsicle molds or small cups with a stick inserted.
5. Place the molds or cups in the freezer and freeze for at least 4 hours or overnight.
6. Once frozen, remove from the freezer and enjoy as is, or run under warm water to loosen before serving.
Cooking Time: 4 hours or overnight
Grilled Corn with Chili Lime Butter
Elevate your grilled corn game with this flavorful and aromatic recipe that combines the sweetness of corn with a spicy kick from chili and lime.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chili flakes
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, lime juice, and chili flakes until well combined.
3. Brush the mixture evenly onto each ear of corn, making sure they’re all coated.
4. Place the ears of corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until slightly charred and tender.
5. Remove from heat and sprinkle with salt to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Strawberry Spinach Salad with Balsamic Glaze
This refreshing salad combines sweet strawberries, tangy spinach, and a drizzle of rich balsamic glaze for a perfect blend of flavors.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 2 tbsp balsamic glaze (homemade or store-bought)
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. Sprinkle crumbled feta cheese and chopped nuts over the top (if using).
3. Drizzle olive oil over the salad and toss to coat.
4. Drizzle balsamic glaze over the salad and toss again to combine.
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Cucumber Melon Gazpacho
Beat the heat with this light and revitalizing gazpacho recipe, perfect for warm weather. This chilled soup is a perfect blend of sweet melon, refreshing cucumber, and tangy tomatoes.
Ingredients:
– 2 cups diced fresh melon (such as cantaloupe or honeydew)
– 1 large cucumber, peeled and seeded
– 2 cups diced fresh tomatoes
– 1/4 cup chopped red bell pepper
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, puree the melon, cucumber, tomatoes, bell pepper, and garlic until smooth.
2. With the blender or food processor still running, slowly pour in the olive oil.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None, as this is a cold soup!
Pineapple Teriyaki Chicken Skewers
Pineapple Teriyaki Chicken Skewers: A sweet and savory twist on traditional teriyaki chicken!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1 cup pineapple chunks
– 1/4 cup teriyaki sauce
– 2 tbsp brown sugar
– 1 tsp grated ginger
– 1/4 cup chopped green onions for garnish
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together teriyaki sauce, brown sugar, and ginger.
3. Add chicken pieces to the marinade; toss to coat.
4. Thread chicken, pineapple chunks, and green onions onto skewers, leaving a small space between each piece.
5. Brush the top of each skewer with the remaining marinade.
6. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through.
7. Serve hot with additional teriyaki sauce on the side, if desired.
Cooking Time: 15 minutes
Caprese Stuffed Avocados
Elevate your snack game with this refreshing twist on the classic Caprese salad. Fresh mozzarella, juicy tomatoes, and creamy avocado come together in perfect harmony.
Ingredients:
– 4 ripe avocados
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cut the avocados in half and remove the pit.
2. Arrange a slice of mozzarella on each avocado half.
3. Top with a few cherry tomato halves.
4. Drizzle with olive oil and sprinkle with salt and pepper to taste.
5. Garnish with chopped fresh basil leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 0 minutes (ready in seconds!)
Berry Yogurt Parfait
Start your day with a sweet and refreshing treat that’s perfect for any time of year. This Berry Yogurt Parfait is an easy-to-make, layered delight that combines creamy yogurt, juicy berries, and crunchy granola.
Ingredients:
– 1 cup plain yogurt
– 1/2 cup mixed berries (blueberries, strawberries, raspberries)
– 2 tablespoons granola
– 1 tablespoon honey
Instructions:
1. In a small bowl, mix together the yogurt and honey until well combined.
2. Spoon half of the yogurt mixture into a glass or parfait dish.
3. Add half of the mixed berries on top of the yogurt.
4. Sprinkle half of the granola over the berries.
5. Repeat the layers: yogurt, berries, and granola.
6. Serve immediately, or cover and refrigerate for up to 2 hours.
Cooking Time: None!
Grilled Halloumi with Watermelon Salsa
This recipe combines the creamy richness of grilled halloumi cheese with the sweet and tangy flavors of a watermelon salsa, perfect for hot summer days.
Ingredients:
– 1 block of halloumi cheese
– 2 cups of diced seedless watermelon
– 1/4 cup of red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon of lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the halloumi cheese with olive oil.
3. Grill the halloumi for 2-3 minutes per side, until golden brown and slightly charred.
4. Meanwhile, combine watermelon, red onion, jalapeño pepper, and lime juice in a bowl.
5. Season the salsa with salt and pepper to taste.
6. Once the halloumi is cooked, let it rest for 1 minute before slicing into thick pieces.
7. Serve the grilled halloumi with the watermelon salsa spooned over the top. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Lemon Blueberry Cheesecake Bars
These creamy cheesecake bars get a burst of citrus flavor from lemon zest and juice, paired with sweet and tangy blueberries. Perfect for a springtime dessert or brunch gathering!
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 tsp lemon zest
– 2 tbsp freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. Mix crust ingredients and press into the prepared dish. Bake for 10 minutes, then let cool.
3. Beat cream cheese until smooth, then add sugar, eggs, lemon zest, and juice. Stir in blueberries.
4. Pour cheesecake mixture over the cooled crust. Bake for 30-35 minutes or until set.
5. Let cool completely before cutting into bars.
Cooking Time: 40-45 minutes
Cold Sesame Peanut Noodles
A refreshing summer twist on traditional noodles, this recipe combines the nutty flavors of sesame and peanut with a hint of Asian-inspired spice.
Ingredients:
– 8 oz. rice noodles or soba noodles
– 2 tbsp. creamy natural peanut butter
– 2 tbsp. tahini
– 1 tsp. soy sauce
– 1 tsp. rice vinegar
– 1/4 tsp. red pepper flakes (optional)
– 2 tbsp. sesame oil
– Salt and pepper to taste
– Chopped scallions or cilantro for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a blender, combine peanut butter, tahini, soy sauce, rice vinegar, and red pepper flakes (if using). Blend until smooth.
3. With the blender running, slowly pour in sesame oil. Continue blending until well combined.
4. Add cooked noodles to the blender and blend until they’re well coated with the peanut-sesame sauce.
5. Season with salt and pepper to taste.
6. Serve chilled or at room temperature, garnished with chopped scallions or cilantro if desired.
Cooking Time: 10-15 minutes (plus cooking time for noodles)
Pesto Pasta Salad with Cherry Tomatoes
A refreshing summer salad that combines the flavors of Italy with the sweetness of cherry tomatoes. This dish is perfect for a quick and easy lunch or dinner.
Ingredients:
– 8 oz pasta (bowtie or penne work well)
– 1/2 cup pesto
– 1 pint cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together pesto and cherry tomatoes.
3. Add cooked pasta to the bowl and toss until well coated with pesto mixture.
4. Top with feta cheese and parsley. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 15 minutes
Grilled Fish Tacos with Mango Slaw
Elevate your taco game with this refreshing twist on a classic. Flaky fish, crunchy slaw, and crispy tortillas come together for a flavor explosion that’s sure to please.
Ingredients:
– 4 fish fillets (tilapia or mahi-mahi work well)
– 1/2 cup mango salsa
– 1 ripe mango, diced
– 1/4 cup red cabbage, thinly sliced
– 1 lime, juiced
– 1 tsp cumin
– Salt and pepper to taste
– 8 corn tortillas
– Avocado or sour cream for topping (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season fish with cumin, salt, and pepper. Grill for 3-4 minutes per side, or until cooked through.
3. In a bowl, combine diced mango, red cabbage, and lime juice.
4. Warm tortillas by wrapping them in foil and heating on the grill for 1 minute.
5. Assemble tacos by placing grilled fish on tortillas, topping with mango slaw, and adding avocado or sour cream if desired.
Cooking Time: 15-20 minutes
Raspberry Lemonade Sorbet
Beat the heat with this refreshing raspberry lemonade sorbet recipe! This sweet and tangy treat is perfect for hot summer days or as a palate cleanser between courses.
Ingredients:
– 2 cups fresh raspberries
– 1 cup granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 2 cups water
– 1 tablespoon corn syrup
Instructions:
1. In a blender, puree the raspberries with 1/4 cup of the sugar until smooth.
2. Strain the mixture through a fine-mesh sieve to remove seeds and pulp.
3. In a medium saucepan, combine the lemon juice, remaining sugar, water, and corn syrup. Heat over medium heat, stirring until sugar dissolves.
4. Remove from heat and let cool slightly.
5. Add the raspberry puree to the lemon mixture and stir to combine.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Freeze for at least 2 hours before serving.
Cooking Time: 15 minutes (plus churning time)
Herbed Quinoa and Chickpea Salad
This salad is a perfect blend of nutritious quinoa, flavorful chickpeas, and fresh herbs. It’s a great side dish or a light lunch option.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can chickpeas (14 oz), drained and rinsed
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt, to taste
– 1/2 teaspoon ground cumin
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large bowl, combine chickpeas, parsley, cilantro, olive oil, lemon juice, salt, and cumin.
4. Once quinoa is cooked, fluff it with a fork and add it to the bowl with the chickpea mixture. Toss to combine.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Summary
Beat the heat with these refreshing summer recipes! From light and crisp salads like Grilled Peach and Burrata Salad and Strawberry Spinach Salad with Balsamic Glaze, to cooling soups like Chilled Avocado Cucumber Soup and gazpacho-style Cucumber Melon Gazpacho. Refresh your taste buds with fruity treats like Mango Coconut Chia Pudding and Raspberry Lemonade Sorbet. Or try grilled and skewered options like Pineapple Teriyaki Chicken Skewers and Grilled Halloumi with Watermelon Salsa. These 20 recipes are sure to bring a smile to your face on even the hottest summer days.
