5 Easy Summer Food Recipes

Summer is the perfect time to dine in your backyard and to try these 5 easy summer food recipes. In the morning, the sun provides an enjoyable atmosphere to try refreshing foods. At night, these 5 easy summer food recipes, plus a group of friends or a good book and some candles here and there, will definitely inspire you to add new flavors into your summer experience.    

Stuffed Avocados With Tuna Fish

• 2 avocados, ripe and halved
• 1/2 fresh lime
• 1 (oz ) tuna fish
• 1 tomato, chopped
• 1/2 cup olives, chopped
• 1/4 cup bell pepper, chopped
• 1 stick celery, chopped
• 1/4 cup onion, chopped
• Olive oil
• Salt and pepper
• Crushed ice

1. Mix the olives, bell pepper, tomato, celery and onion in a container. Toss well.
2. Add the tuna fish, and season with salt and pepper.
3. Sprinkle a dash of olive oil, and mix.
4. Sprinkle the halves of avocado with the fresh lime, to prevent it from darkening.
5. Fill the halves of avocado with the tuna fish mixture.
6. Serve the avocados over a bed of crushed ice.

  Cold Papaya Soup

• 1 medium, ripe papaya
• Sugar
• Fresh lime juice
• Water

1. Puree the papaya in a blender, until smooth.
2. Add sugar to taste.
3. Pour in the lime juice.
4. Chill.

The consistency of this soup is very thick.    

Mango Creme Bisque

• 3 large, ripe mangoes, cubed
• The juice of 3 limes
• 1 cup heavy cream
• 1 cup milk

1. Blend all the ingredients in a blender.
2. Chill, and garnish with a swirl of heavy cream over the soup's surface.

  Orange Marinated Onions    

• 3 large onions, finely sliced
• 2 tbs white vinegar
• 2 tbs white wine
• 2 tbs fresh, squeezed orange juice
• 2 tsp grated orange zest
• 1 tsp sugar
• 1 pinch salt

1. Combine all the ingredients in a bowl.
2. Chill overnight.
3. Serve as a side dish, or drain and use it for sandwiches.

  Raspberry Soup    

• 2 (10 oz) frozen raspberries, thawed
• 2 cups red wine
• 2 1/2 cups water
• 2 sticks cinnamon
• 1 cup heavy cream
• 2 tbs powdered sugar
• 2 tsp cornstarch, dissolved in 2 tbs water

1. Combine the raspberries, wine, water and cinnamon in a saucepan.
2. Bring to a boil.
3. Reduce the heat, and cook for 15 minutes.
4. Dissolve the cornstarch in two tbs water.
5. Stir the cornstarch into the raspberries mixture, until thick.
6. Serve chilled.