During this current heat, wave we have been doing just about everything to keep cool! One of our favorite ways is to chill out with some food that doesn’t require any heat (spices not included). Thankfully Chef Frank put together some great food pairings to go with our crisp whites and cool rosé. Including an awesome SANGRIA.

Cherry Merlot Sangria

Serves 4-6
1 Bottle Merlot
2 Limes & 1 Orange (cut into ¼” slices)
10 Mint Leaves (chopped)
3 Cups Bing Cherries (pitted & cut ½)
1 Cup Blueberries
¼ Cup Simple Syrup
½ Cup Triple Sec

Mix ingredients together in a large pitcher, allow to rest in fridge overnight (min 4 hrs).

Cantaloupe and Cucumber Gazpacho

Yield: Makes 6-8 servings
¾ Cantaloupe, peeled and seeded, cut into large chunks
¼ Cantaloupe, peeled and seeded, diced fine (garnish)
2 large Cucumbers, peeled and seeded, coarsely chopped (about 3 1/4 cup)
2 Scallions (white and green parts), coarsely chopped
1/4 cup (combined and loosely packed) fresh Basil, Chives, coarsely chopped
1- ½ inch piece fresh Ginger, peeled, coarsely chopped
1 small clove Garlic, coarsely chopped
2 medium Tomatoes, seeded, chopped (garnish)
2 tbsp extra-virgin olive oil
1/4 cup plain low-fat Yogurt
3/4 tsp Kosher Salt
1/4 tsp freshly ground Black Pepper
Pinch of Red Chili flakes
Fresh Parsley, finely chopped (garnish)

In a blender or food processor, combine coarsely chopped cantaloupe, cucumber, scallions, herbs, ginger, garlic, olive oil and yogurt and process until smooth- about 1 minute. Stir in 1/2 tsp salt, pepper, and chili flakes then transfer to a large airtight container and refrigerate 1 hour or overnight. Divide soup evenly among 4 chilled bowls and top each with diced tomato and melon- sprinkle with fresh parsley. Serve immediately.

Avocado Ceviche

avocado ceviche

1 lb Scallops
1 lb Prawns (peeled & deveined)
1 lb fresh Fish
¾ cup Lemon Juice
½ cup Lime Juice
1 Jalapeño (finely diced)
Pinch of Chili Powder
1 Roma Tomato (diced)
½ Red Onion (diced)
2 Green Onions (diced)
½ tablespoon fresh Oregano (round chop)
1 tablespoon fresh Cilantro (rough chop)
1 Avocado (diced)

Clean and rough chop all seafood and toss with the lemon and lime juice, making sure seafood is completely covered. Refrigerate seafood mixture for 2 hours, stirring occasionally. Remove from fridge and add chili powder, jalapeño, tomato, onions and fresh herbs. Allow mixture to stand for 1 hour in the fridge so ingredients marry. Drain excess lemon and lime juice then add the diced avocado and serve with tortilla strips.

Chef Frank Magana