SHORT CUTS: Gazpacho, salsa make quick and tasty summer snacks

Chorizo, paella, gazpacho, salsa. Thanks to Spanish and Mexican cultures for introducing these dishes on the American food scene. Their popularity has grown exponentially in U.S. kitchens and restaurants over the years.

Let’s focus on two of the healthiest dishes in this group: gazpacho and salsa, both basically fat free.

I’m always discovering new ways to make gazpacho. My most recent attempt, using minimal ingredients, turned out a simple tasty potage. The secret? Familiar items from the veggie drawer of the fridge, and letting the food processor to do most of the work. Some recipes require tedious chopping for ultimate presentation.

I enjoy this cold, summertime soup loaded with vitamins as a healthy “filler” between meals to satisfy snack attacks.

Adapting a recipe from American Profile’s latest publication, Hometown Get- Togethers (Copyright 2008), where two of my original recipes appear, I offer you a new twist on salsa. Make it with assorted melons and stone fruit cut into mini-dice. Be creative! Use fruits of contrasting colors and serve it with homemade cinnamon pita chips. Eye-catching, healthy and unique, this snack will draw fans at picnics or family gatherings everywhere. A touch of fresh mint, a splash of grenadine, or a spot of rum “takes it up a notch!”

I’m ready for summer and warm weather food. These two recipes sure fill the bill.

GAZPACHO-IN-A-MINUTE
1 (15-oz.) can diced tomatoes with oregano and garlic
3 celery stalks, cut into 1-inch chunks
4 scallions, quartered
½ English cucumber, cut into 1-inch chunks
1 (5.5-oz.) can V8™
1 tablespoon olive oil (optional)
Salt to taste

Place all ingredients in blender or food processor and chop until coarse. Store in fridge, in plastic container with tight-fitting lid for up to 1 week.

FLASHY FRUIT SALSA
1 cup honeydew melon
1 cup watermelon
1 cup strawberries
1 cup kiwi
1 can crushed pineapple, drained
Fresh mint to taste, chopped fine

Cut first four ingredients into mini-dice. Place in medium bowl with crushed pineapple and mint. Mix well. Cover and chill before serving to blend flavors.

SWEET CINNAMON CHIPS
6 (6-inch) pita breads
2 tablespoons sugar
1 tsp. cinnamon
Cooking spray

Preheat oven to 400 degrees. Carefully separate tops and bottoms of pita rounds. Stack them and use kitchen shears or sharp knife to cut into uniform wedges. Spread them out on baking sheet in single layer, may need two sheets. Combine sugar and cinnamon in a small bowl. Lightly spray wedges with cooking spray. Sprinkle with cinnamon sugar and bake in preheated oven about 5 minutes until lightly browned. Chips will crisp as they cool. Store in airtight plastic bag.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO,” is now available at Salt & Pepper Books in Occoquan. She can be reached at makauchak@comcast.net.