Burgers and hot dogs are quintessential summer foods, but what if you want some lighter, more refreshing fare to enjoy on the back porch? As the thermostat ticks towards 90 degrees, consider consuming more of the latter than the former. Eating certain veggies have proven to help keep you cooler. Read on for a couple of heat-beating recipes. 

While not a vegetarian or vegan cookbook per se, Hugh Fearnley-Whittingstall’s River Cottage: Much More Veg celebrates all things vegetables. Having gone through a food-isophical road to Damascus, Hugh sought to spread the word as to make vegetables more of a mainstay in your day-to-day cooking. To that end, could any plant-based dish scream summer more than gazpacho? This traditional Spanish cold soup is widely consumed through the Iberian peninsula and can be altered in a variety of ways (hi, charred tomatoes) to add new twists.

Gazpacho
Serves 4

6 thick slices of stale white bread, crust removed
1 garlic clove, crushed
2 to 3 pounds, ripe tomatoes
1/2 cucumber, peeled and sliced
1 red bell pepper, seeded and chopped
1/2 small red onion, chopped
3 1/2 tablespoons, extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
Sea salt and fresh ground black pepper

To Finish:
Croutons
Shredded Basil or chopped parsley

Take 4 pieces of the bread, cut into small cubes, heat oil in a frying pan over medium-high heat, and add the bread, turning often until all sides are golden brown.

Tear the other 2 slices of bread into pieces and put into a bowl with the crushed garlic. Pour in a good 3/4 cup of cold water, and leave it to soak while you prepare the remaining ingredients.

Cover the tomatoes with boiling water, leave for a couple of minutes, then scoop out and peel off their skins. Quarter and seed the tomatoes, putting all the seeds and clinging juicy bits into a sieve set over a bowl. Put the skinned flesh into a separate bowl. When all of the tomatoes are done, press the seedy bits in the sieve to extract as much juice as possible, then add it to the tomato flesh.

Put the soaked bread and garlic, tomatoes, cucumber, red pepper, onion, olive oil, balsamic vinegar and sugar in a food processor (you should be able to do it in just one batch). Process to a coarse puree and season with salt and pepper to taste. You can leave the soup chunky, or whiz it a bit longer, and then press through a sieve, if you prefer.

Serve in a bowl chilled, topped with croutons and herbs.

Staying with the Mediterranean theme (because why not), let’s travel a little east to the coastal country of Greece. Probably known more for olives and gyros, the Grecians know their way around edible horticulture given their long history. Tomatoes, cucumbers, onions and spinach can be found in many of their staple dishes, sometimes as a counterbalance to meat-heavy entree but also as the star of show. This is where we find The Greek Vegetarian by Heather Thomas. You will find vegetable- and fruit-centered dishes for everything from breakfast to dessert.

Grilled Halloumi and Vegetables Kebab

Serves 4

9 oz halloumi, cubed
1 large eggplant, cubed
1 red onion, cut into wedges
2 bell peppers, seeded and cut into chunks
2 zucchini, cut into chunks
Greek yogurt swirled with harissa, to serve

Lemon and Caper Marinade:
4 tablespoons fruity green olive oil
1 lemon, juiced
2 garlic cloves, crushed
2 tablespoons capers, diced
handful of mint, chopped

Seedy Flatbreads:
scant 2 cups strong bread flour, plus extra for dusting
1/2 teaspoon coarse sea salt
1 tablespoon cumin seeds, crushed
1 tablespoon coriander seeds, crushed
1 teaspoon superfine sugar
1/8 oz fast action dried yeast
1 tablespoon olive oil, plus extra for brushing

Make the seedy flatbreads: mix together the flour, salt, and seeds in a large bowl and make a well in the middle. In another smaller bowl, whisk generous 1/2 cup lukewarm water with the sugar and yeast. Let rest for 10-15 minutes until it starts to froth. Pour the yeast mixture and olive oil into the flour and mix with your hands to a soft, sticky mixture.

Turn out the dough onto a lightly floured surface and knead until elastic, smooth and firm. Put into a lightly oiled clean bowl and cover with plastic wrap. Let rest in a warm place for 1/12 hours, or until it doubles in size. Knock back the dough and knead briefly on a lightly floured surface before dividing into 8 pieces. Roll each one out into an oval 1/8-inch thick. Brush lightly with olive oil.

Cook the flatbreads in batches on a griddle pan over medium heat for 3-4 minutes on each side, or until golden brown. Cool on a wire rack.

Meanwhile, make the lemon and caper marinade. Mix all the ingredients together in a large bowl. Stir in the halloumi, eggplant, onion, bell peppers and zucchini and leave to marinate for 20-30 minutes.

Alternately, thread the halloumi and vegetables onto 8 long wooden skewers. Heat a large ridged griddle pan over medium-high heat and sear the kebabs for 2-3 minutes on each side, or until the vegetables are just tender and starting to char and the halloumi is golden brown. Alternatively, cook on a hot barbecue.

Serve the kebabs immediately with the warm flatbreads and a bowl of yogurt laced with harissa.