Beat the heat with cold soup and grilled salad

Seasons and recipes go hand-in-hand, and while hearty stews and thick, cheesy casseroles are great for winter, summertime calls for fare that's light and bursting with the flavors of farm-fresh ingredients. It also helps when summer dishes are a snap to make. After a day spent soaking up the sun, the last thing you want to do is turn on the oven or stand over the range. Two of my favorite recipes for the hot season are a twist on otherwise traditional foods: a cold soup and a grilled salad. Both are easy to prepare and can be served as an appetizer or snack, or together as a delicious and nutritious meal. Crank up the fan, grab your favorite chilled libation, and make these cool creations for yourself or for as many guests as your house can hold – both are treats for all the senses Artichoke Leaf. This chilled vegetable soup is a cinch to make and is bursting with vitamins and minerals. If you love tomatoes, this soup is for you, and even those wary of this juicy, red summer fruit (it's technically a berry) can be won over with this soup's bright flavor. Experiment with different vegetables and the amounts of vinegar, pepper, and lemon juice to find the taste that's just right for you. This recipe will serve 4-8 people, depending on serving size.