Sunshine Coolers
A Pineapple, Lime, and Ginger Delight
This is the refreshing cooler that Marina Moore mixed for her guests; it’s also one I enjoy on a warm day by the beach. For the leanest version, use sugar-free ginger ale or sparkling water.
If I am making this for myself, I simply pour equal amounts of pineapple juice and ginger ale, then add the juice of lime and zest. Simple!
To convert your cooler into a light summer cocktail, add prosecco or champagne instead of ginger ale. If you prefer spirits such as tequila or rum, add after the pineapple mixture. Add 1 ounce (30 ml), and fill the remaining glass with ginger ale or soda.
Serves 4
1 Tbsp lime zest (15 grams)
2 Tbsp lime juice (1 ounce, 30 ml)
24 ounces pineapple juice (700 ml)
24 ounces ginger ale (or lemon-lime soda or sparkling water) (700 ml)
Garnish: sliced lime, fresh mint, sliced pineapple
Optional: Champagne, prosecco (to replace ginger ale); tequila or rum(1 ounce/30 ml)
Instructions
1. Combine lime zest and lime juice in a pitcher.
2. Add pineapple juice and stir. Chill for 1 hour.
3. In 4 glasses filled to 1/3 with ice, pour pineapple mixture to 2/3
4. Fill remainder with ginger ale, soda, or sparkling water (or champagne or prosecco)
5. Garnish with mint and lime slices.
Enjoy and drink responsibly.
Optional:
For a sweeter taste profile, add simple syrup to the pitcher along with the pineapple and lime juice. Or add a few drops of stevia or monk fruit sweetener replacement.
Simple syrup:
1. Combine 1/2 cup sugar (or honey) and 1/2 cup water in a saucepan.
2. Heat on medium, stirring just until sugar dissolves.
3. Cool to room temperature.
Avocado Gazpacho - Chilled Soup
This is Marina Moore’s Coral Cafe recipe for a chilled summer soup. The addition of avocados creates a creamier version than the traditional Spanish gazpacho. In Southern California, avocados are plentiful, with different varieties ripening at various times, spring through fall. With local avocados, tomatoes, basil, lemon, and onions from my garden, this is a quick and easy meal that won’t heat the kitchen. Look for the creamiest avocados, such as Hass or Reed varieties.
For added protein, you might include bay shrimp as an additional garnish. If you find the garlic and onion flavors too pungent, sauté lightly in olive oil before adding to the blender or food processor.
For a southwestern U.S.-inspired dish, garnish with cilantro, tortilla chips or strips, pepitas, and chunky salsa. Otherwise, basil and herb croutons are a nice garnish combination. If you know your guests’ preferences, you may serve the finished gazpacho with garnishes. If not, serve garnishes in small bowls and let your guests add what they like.
Serves 4
3 medium-sized ripe avocados (or 2 large), 6 to 8 ounces (175 to 225grams)
1 1/2 pounds ripe tomatoes peeled and cored, or canned tomatoes (16 to 24 ounces), (450 to 650 grams)
2 to 5 cloves of garlic to taste
2 Tbsp yellow onions, diced (30 grams)
2 Tbsp yellow, and green peppers, diced (30 grams)
2 Tbsp extra virgin olive oil (60 ml)
Juice of 1 lemon or 1 Tbsp (30 ml)
1 Tbsp sherry vinegar or wine vinegar (30 ml)
1/2 to 1 cup (4 to 8 ounces) of chilled water (1/2 to 1 pint, 100 to 225 ml)
1/2 to 1 teaspoon sweet paprika (2 to 5 ml)
1/2 tsp kosher or sea salt, to taste (2 to 5 ml)
1/2 tsp cracked pepper, to taste (2 to 5 ml)
Optional Garnishes:
1/2 to 1 cup finely chopped tomato (100 to 225 ml)
1/2 to 1 cup finely chopped cucumber (100 to 225 ml)
1/2 to 1 cup finely chopped mango (100 to 225 ml)
3 Tbsp chopped fresh basil (50 grams)
3 Tbsp cilantro (50 grams)
1/2 cup tortilla chips or croutons (100 ml)
1 cup Bay (small) shrimp (225 ml)
Toasted pepitas, sprinkle
Instructions:
1. In a food processor or blender, combine chopped avocados, tomatoes, garlic, onion, pepper, olive oil, lemon juice, and sherry or wine vinegar. Puree until a smooth consistency is reached. Add seasonings to taste. Add chilled water a little at a time until desired consistency is reached. It should be velvety smooth, not too thick nor too thin. However, if you prefer your gazpacho a little chunky, reserve half the avocados and tomatoes to add at the end and pulse quickly.
2. Chill for 2 to 3 hours. Serve in large soup bowls with plenty of room for garnishes.
3. Serve soup cold with selected garnishes on top or on the side in small bowls.
4. Keeps in the refrigerator for 1 to 2 days. Note: Bright green avocado flesh naturally darkens when exposed to oxygen, although lemon juice helps maintain brightness. If your soup takes on a slightly brownish hue the next day, it is still good to eat. Stir well and serve.