Cooking in the summer

Naples is hot. In fact, it's so hot you don't even want to turn on the stove some days. The oven is completely out of the question. However, we still have to eat, and tuna sandwiches every day would be boring. I sat down and thought really hard and came up with some yummy things to make. They do require turning on the stove, but I can do it in the morning while it's still kind of cool.

First, I made potato salad. I had never made a potato salad before, but it was surprisingly easy. Wash potatoes, cut into small pieces, boil for 8 to 15 minutes, drain, and cool. I added chopped onion and bell pepper. The sauce was the challenge because Tim is violently opposed to mayonaise. I substituted alfredo pasta sauce, mixed in some mustard, and it was quite good! I was quite impressed with my first attempt.

Second, I figured out how to make salsa. I chopped 2 tomatoes and 1 onion. Then I added a few squirts of lemon juice and 2 or 3 spoonfuls of chopped jalepano peppers (they come in a can, so I don't have to do the chopping). Put it in a saucepan and cook it all for a while, until there isn't much juice left and the onions are a little soft. Once it's cooked, refrigerate it. I put it on an omlette that night and as a snack with chips the next day.

Third, and Tim's favorite (I think), was the cold tomato soup. It was so good, I'll give you the recipe.
3 C chicken broth
6 tomatoes, seeded and chopped
1 onion, chopped
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. sugar

Combine everything in a saucepan and bring to a boil. Simmer covered for 20 minutes. Discard bay leaf. Cool slightly, puree in the blender or food processer. Refrigerate.

I made it creamy by putting a couple heaping spoonfuls of sour cream in before blending. I also put in 4 smallish basil leaves because we like basil.