Healthy Summer Recipes

RecipesGazpacho with Lemon-Garlic Shrimp

  • 1 (10 oz) container grape tomatoes, divided
  • 1 1/2 C sliced cucumbers, divided
  • 1 C diced red pepper, divided
  • 3/4 C diced sweet or vidalia onion, divided
  • 3 tbs extra virgin olive oil, divided
  • 2 tbs sherry vinegar (or, rice vinegar, champagne vinegar or white wine vinegar, as alternates)
  • 5/8 tsp kosher salt, divided
  • 1/2 tsp ground black pepper
  • 3 garlic cloves
  • 1 (28 oz) can San Marzano tomatoes, drained (or other canned no added salt tomatoes)
  • 1 tbs fresh lemon juice
  • 1 tsp minced fresh garlic
  • 20 medium shrimp, peeled and deveined (about 8 oz)


Step 1

Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 cup cucumber, 1/4 cup bell pepper, and 1/4 cup onion in a small bowl; set aside.

Step 2

Combine remaining grape tomatoes, remaining 1 1/4 cups cucumber, remaining 3/4 cup bell pepper, remaining 1/2 cup onion, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and canned tomatoes in a food processor; pulse until almost smooth or until desired consistency. Refrigerate 25 minutes.

Step 3

Combine remaining 1 tablespoon oil, juice, minced garlic, remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and shrimp in a medium bowl. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 3 minutes or until done, stirring occasionally.

Step 4

Place about 1 cup soup into each of 4 bowls. Top each serving with 5 shrimp and 1/4 cup cucumber mixture.

Recipe adapted from Cooking Light, August 2013

Mahi Mahi with Tomato, Mango & Corn

  • 2–4 oz mahi mahi filets (fresh or thawed from frozen)
  • 2 tbs extra virgin olive oil
  • Generous ½ C grape tomatoes, diced
  • Generous ½ C ripe mango, diced
  • ½ C corn (cut off from cob or canned OK)
  • 2 tsp fresh dill, minced (fresh parsley OK, too)
  • 2 tsp fresh cilantro, minced (fresh basil OK, too)
  • 2 garlic cloves, minced
  • Salt & pepper to taste
  • Red pepper flakes or cayenne pepper to taste (optional)*

Step 1

Rinse mahi mahi filets. Pat dry and place on baking sheet. Use cooking brush or paper towel to rub olive oil onto both sides of filets. (Using less than ½ of the oil.)

Step 2

Top filets with ½ of the minced garlic and sprinkle a pinch of salt and pepper. Bake filets at 400 degrees for 15 minutes.

Step 3

While cooking, mix in small bowl the rest of the ingredients (remainder of olive oil and minced garlic, fresh herbs, diced tomatoes, diced mangos, corn and fresh herbs).

Step 4

Take fish out of the oven and top filets with mixture. Optional to shake a scant amount of pepper flakes or cayenne pepper for more heat.* Broil fish for another 5 minutes or until fully cooked.

Mahi mahi can be served on a green salad, and with a side of hearty grain like whole wheat couscous or whole grain rice.

Cooking tips:

  1. Do not add extra salt unless needed and once fish is plated.
  2. For more flavor, add fresh squeezed lime or lemon.
Recipe by Emily G Samuels, MS, RD, LDN
Bariatric Registered Dietitian at BIDMC


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