August is the hottest month of the summer ... and this summer is already a scorcher. The last thing I want to do is turn on my oven or stand over a burning hot stove. I can feel the sweat droplets forming just thinking about it. Elch!

So my favorite thing to do in summer is throw monthly after-work parties out on my terrace. But this time around, I'm going to beat the heat with an all no-cook menu.

See what I'll be serving up ...

For the Appetizers

  • Prosciutto Crostini -- Layer slices of French bread (untoasted) with a little olive oil, basil leaf, and salty prosciutto.
  • Marinated Mozzarella -- Toss sliced mozz in olive oil, lemon, red pepper, rosemary, thyme, and oregano.

For the Main Course

All you need is your blender and/or chopping skills for these yummy dishes.

  • Gazpacho -- Cold summer soup with a tomato base and fresh veggies like peppers, onions, and cukes.
  • Hummus -- Yummy chickpea puree with cumin, lemon, and paprika. 
  • Tabbouleh -- Super-fresh summer salad with bulghur wheat (soak in water for a few hours rather than boiling), lemon, tomatoes, garlic, and tons of parsley.
  • Ceviche -- Seafood like shrimp or scallops is cooked by the acid from citrus like lemons and lime. Hint: Buy pre-cooked shrimp and add seasonings and lemon juice.
  • Watermelon Feta Salad -- Combine juicy watermelon with tart, creamy feta. Add a dash of lime and some chopped mint leaves.

For the Dessert

  • Fruit Kabobs -- Layer summer fruits like berries and melon on a skewer. Drizzle with honey and serve with yogurt for dipping.
  • Strawberry Mint Granita -- This icy dessert is kinda like Italian ice. Combine strawberries, sugar, water, lemon, and mint and freeze. Rake with a fork every few hours to get that ice crystal effect.

Would you try my Mediterranean-themed no-cook summer menu?

 

Images (top to bottom): Brianne DiSylvester; Brianne DiSylvester