1,213 summer recipes

No-cook freezer jam with crushed blueberries, strawberries, and Certo liquid pectin. A bright, fresh-tasting jam that captures peak summer fruit without ever turning on the stove.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Fresh cherry tomato salsa pulsed with cilantro, garlic, jalapeño, and lime. No cooking, no canned tomatoes, just bright summer pico ready in 10 minutes flat for chips, tacos, or grilled fish.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

Cherry jam simmers pitted sweet cherries with sugar into a thick, glossy preserve in just two ingredients. A classic small-batch summer canning project, no commercial pectin needed.

Fresh apricot or peach jam made with liquid pectin and crushed summer stone fruit. A rolling-boil method that locks in bright fruit flavor and gives a reliable, scoopable set.

Old-fashioned peach conserve with whole oranges, sugar, and maraschino cherries cooked down to a chunky, citrusy marmalade. Spread on toast or scones for a sun-bright burst of summer.

No-cook strawberry freezer jam captures peak summer strawberry flavor with liquid pectin, sugar, and lemon juice. Ready in 20 minutes with no boiling and no canning equipment.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Berry kiwi jam, a no-cook freezer jam with crushed raspberries, chopped kiwi fruit, sugar, and pectin. Bright fresh-fruit flavor that tastes like summer in a jar, no canning equipment required.

Toss vermicelli, cucumber, radishes, lettuce with store-bought or homemade peanut sauce. The dish can be made a few hours or one day ahead. A deliciously refreshing summer dish.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Red raspberry jam is a no-cook freezer jam made with fresh mashed raspberries, sugar, and powdered pectin. Captures summer berry flavor with bright, fresh color that cooked jam cannot touch.

Creamy watermelon sherbet churned with evaporated skim milk, lemon juice, and a touch of gelatin for silky smooth scoops. A lighter frozen treat that captures peak summer melon flavor.

Cantaloupe ice cream blends ripe puréed cantaloupe with egg yolks, sugar, milk, lemon juice, and whipped cream. Pale orange, floral, and frozen without an ice cream maker for a refreshing summer dessert.

This cakes uses low fat yogurt so you don’t have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!