Corn Gazpacho Soup (serves 6)

1 cup cooked corn kernels
2 (approx.) cups tomato juice, preferably freshly juiced
2 tbsp. chopped red onion
1/4 cucumber, diced
1 tomato, diced
1/4 cup diced red bell pepper
1 clove garlic, finely chopped
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 tablespoon fresh parsley, chopped
1 tablespoon cold-pressed olive oil
1 tbsp. fresh basil, chopped
salt and pepper to taste

In a blender combine tomato juice, onion, bell pepper, tomato, cucumber, garlic, parsley and basil. Blend on high until pureed. Pour the contents of the blender into a glass bowl and stir in the remaining ingredients. Cover tightly and chill at least 4 hours. Serve chilled.

Watermelon Feta Bruschetta (serves 16)

2 tablespoon olive oil (preferably extra-virgin)
2 cups diced watermelon
1 cup feta cheese, cut into fine dice
2 tablespoons minced fresh chives
2 tablespoon minced fresh mint
4 teaspoons balsamic vinegar, or to taste
For 16 toasts:
A 24-inch-long loaf of crust Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil

To make toasts: Prepare grill or preheat broiler. With a serrate knife cut bread crosswise into 1/2 inch-thick slices. Arrange bread slices in one layer in a shallow baking pan and bake in middle oven until golden, about 10 minutes. In a bowl toss together watermelon, cheese, chives, mint, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.

Roasted Green Beans with Peppers & Onions (serves 6)

1 Pound whole fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup balsamic vinaigrette dressing
1/2 cup shredded mozzarella cheese

Preheat oven to 400 °F. Toss vegetables with dressing in large roasting pan. Bake 30 minutes or until vegetables are tender, stirring after 15 minutes. Sprinkle with cheese. Bake an additional 2 to 3 minutes or until cheese is melted.