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What follows is a favorite here, but unfortunately, in line with your request, it doesn't require cooking... consider it anyway:
8-10 cups of seeded watermelon chunks
2 pounds of fresh fruit, cut in small cubes (peaches, nectarines, apricots, melon, grapes, cherries, etc.)
1 handful of golden raisins
4 ounces (about 3/4 cup) of any dessert wine (Our favorite is a Muscat produced here in the western U.S. state of Oregon, but any fruity, light dessert wine will do)
3 tablespoons of any good spiced honey (we like herbed honey such as thyme or oregano)
PREPARATION:
Remove rind and seeds from watermelon and cut into chunks. In food processor bowl (or blender), pur�e watermelon with honey and wine until completely liquefied.
Transfer to a large serving bowl, stir in fruit and cover, and refrigerate for at least 4 hours before serving.
Serve as you would a fruit salad - as a first course, side dish, or in bowls as a light and refreshing meal. Garnish with mint sprigs.
A good gazpacho is always a favorite. Instead of chicken broth, we use Clamato, acommercially available mixture of tomato juice and clam juice.
Contd.
8-10 cups of seeded watermelon chunks
2 pounds of fresh fruit, cut in small cubes (peaches, nectarines, apricots, melon, grapes, cherries, etc.)
1 handful of golden raisins
4 ounces (about 3/4 cup) of any dessert wine (Our favorite is a Muscat produced here in the western U.S. state of Oregon, but any fruity, light dessert wine will do)
3 tablespoons of any good spiced honey (we like herbed honey such as thyme or oregano)
PREPARATION:
Remove rind and seeds from watermelon and cut into chunks. In food processor bowl (or blender), pur�e watermelon with honey and wine until completely liquefied.
Transfer to a large serving bowl, stir in fruit and cover, and refrigerate for at least 4 hours before serving.
Serve as you would a fruit salad - as a first course, side dish, or in bowls as a light and refreshing meal. Garnish with mint sprigs.
A good gazpacho is always a favorite. Instead of chicken broth, we use Clamato, acommercially available mixture of tomato juice and clam juice.
Contd.
But for a new slow cooker (called a crock-pot here in the U.S.) try this... it's a copy of ours but it's from a web source...
1/3 cup kidney beans
1/3 cup garbanzo beans
1/3 cup black beans
3 medium tomatoes -- coarsely chopped
1 small onion -- coarsely chopped
1 banana pepper (mild)-- finely chopped
1/2 cup green beans -- fresh
1/2 cup zucchini -- cubed
4 cloves garlic -- pressed
1 teaspoon chili powder
1 teaspoon ground cumin
2 bay leaves
salt and pepper -- to taste
1/4 cup red wine
Wash and soak beans overnight (I cooked mine the next day on low in the slow
cooker while I was at work) drain & rinse beans before adding to pot.
In a medium saucepan saut� onion and garlic in water until tender.
Add fresh green beans and banana peppers, continue to saut� for 3 minutes.
Be sure to keep track of the water so it doesn't dry out.
Just before the water completely dries up add the zucchini and saut� 2 minutes ( the zucchini should add some moisture to the pot, but if it doesn't add more water just to keep from scorching veggies).
Add fresh tomatoes, beans, wine, spices and cook until this thickens and the tomatoes have made a nice sauce.
By the way, zucchinis are what ya'll call Courgettes, (I think). At any rate, they are summer squash with smooth, dark green skin with a slightly bumpy surface, creamy white-green flesh. the ones we use are about 10 inches long and maybe 3 or four inches in diameter. If grown in ones own garden they can become quite large, but the smaller ones are better for this soup.
1/3 cup kidney beans
1/3 cup garbanzo beans
1/3 cup black beans
3 medium tomatoes -- coarsely chopped
1 small onion -- coarsely chopped
1 banana pepper (mild)-- finely chopped
1/2 cup green beans -- fresh
1/2 cup zucchini -- cubed
4 cloves garlic -- pressed
1 teaspoon chili powder
1 teaspoon ground cumin
2 bay leaves
salt and pepper -- to taste
1/4 cup red wine
Wash and soak beans overnight (I cooked mine the next day on low in the slow
cooker while I was at work) drain & rinse beans before adding to pot.
In a medium saucepan saut� onion and garlic in water until tender.
Add fresh green beans and banana peppers, continue to saut� for 3 minutes.
Be sure to keep track of the water so it doesn't dry out.
Just before the water completely dries up add the zucchini and saut� 2 minutes ( the zucchini should add some moisture to the pot, but if it doesn't add more water just to keep from scorching veggies).
Add fresh tomatoes, beans, wine, spices and cook until this thickens and the tomatoes have made a nice sauce.
By the way, zucchinis are what ya'll call Courgettes, (I think). At any rate, they are summer squash with smooth, dark green skin with a slightly bumpy surface, creamy white-green flesh. the ones we use are about 10 inches long and maybe 3 or four inches in diameter. If grown in ones own garden they can become quite large, but the smaller ones are better for this soup.
There are hundreds of soup recipes for slow cookers here. (Just click the alphabetical links at the top of the page. I'm sure that you'll find some that match your requirement for 'summer soups'):
http://allrecipes.com/Recipes/Soups-Stews-and- Chili/Slow-Cooker-Soups/ViewAll.aspx
Chris
http://allrecipes.com/Recipes/Soups-Stews-and- Chili/Slow-Cooker-Soups/ViewAll.aspx
Chris
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