Jul. 1—If you're like me, you find it hard to get excited about cooking when the heat really cranks up in July.

Sure, a grill or Ooni pizza oven can offer a welcome (and tasty) escape from the heat of a summer kitchen. And there's certainly no shame in getting pizza or takeout when hot and sticky weather makes it a three cold showers kind of day. Hot weather is so unmotivating!

But when hot weather hits, I'll have a plan for keeping things chill and dinner refreshing — cold soups made with colorful, seasonal fruits and vegetables that make shopping at a farmers market such a memorable experience.

Tomatoes for me are a hallmark of summer, especially the fat and juicy heirlooms that are easy to find in local markets and often come in a CSA box. I also love the cherry tomatoes that are easy to grow in pots in my backyard (and haven't yet been eaten by deer). Luckily, both types are great pureed in gazpacho, the chilled Spanish soup crafted in a blender with fresh tomatoes, green peppers, cucumbers and other veggies, and good-for-you extra virgin olive oil.

Other soups that can be whirred in a blender (or food processor) in a matter of minutes include a creamy green soup made with cucumber, dill, basil and Greek yogurt and a super-healthful, slightly sweet cantaloupe soup brightened with orange juice.

Add a simple sandwich or other side and suddenly you've got an instant dinner that's not just easy to pull together, but speaks beautifully to the season.

Every meal my husband and I ate on a trip to Southern Spain started with gazpacho. Tapas (small plates) rule in Andalusia, so we also ate a fair number of croquettes — deep-fried cylinders or patties made with meat, fish and/or vegetables. Our favorite featured lightly seasoned, ground-up chicken folded into a creamy bechamel sauce. I'm offering that as a pairing.

For the cucumber soup, I wanted to keep the entire meal green. So I served it with one of the easiest and most versatile sandwiches of all time: avocado toast.

You can sprinkle almost anything on top of avocado and it will taste great. Here, I kept it easy with halved cherry tomatoes, chopped red onions, fresh chives and a generous pinch of salt. I also dusted the toast with Everything but the Bagel Sesame Seasoning from Trader Joe's, which in my opinion is the best mix of spices ever to grace a grocery store shelf.

What to serve with the cantaloupe soup? That's easy! You don't have to be from Parma, Italy, to know that nothing goes better with melon than prosciutto. Usually, paper-thin slices of the cured meat are wrapped around the fruit for a no-brainer appetizer. To make it a little more substantial for dinner, I stuffed the Italian ham into a baguette with tomato, fresh mozzarella, basil and baby spinach dressed in white balsamic vinegar.

Simple but so satisfying!

Blender Gazpacho

PG tested

Any variety of tomato works in this recipe so long as it's ripe and juicy. I used green bell peppers, but for more color you could substitute sweet red peppers. You also can up the garlic or add onion for more zing. Do not omit the sherry vinegar — it's what gives gazpacho its bright, signature flavor. You can find it in Italian markets like Pennsylvania Macaroni Co.

3 cups cherry tomatoes, halved, plus more for garnish

1/2 medium cucumber, peeled and chopped, plus more for garnish

1/2 medium green bell pepper, chopped, plus more for garnish

1 clove garlic, crushed

2 tablespoons sherry vinegar

1/4 cup extra-virgin olive oil, plus more for garnish

Kosher salt, to taste

Combine tomatoes, cucumber, bell pepper, garlic, oil, vinegar and salt in a large bowl. Cover and refrigerate for at least 12 hours and up to 1 day.

Transfer the mixture to a blender and blend until smooth. Serve topped with a little olive oil and chopped vegetables, if desired.

Serves 4.

— Gretchen McKay, Post-Gazette

Chicken Croquettes

PG tested

The word croquette comes from the French word croquer, which means "to crunch." And that's exactly what this popular Spanish fried tapa provides — a wonderful crispy crunch. The recipe isn't complicated but it takes a few minutes. To save time, prepare the patties ahead of time and keep in the fridge (up to 2 days) or freezer until you're ready to use. I used meat from a rotisserie chicken.

12 ounces cooked boneless, skinless chicken breast

1/2 cup butter, cut into pieces

1 medium onion, very finely chopped

3 cups whole milk

Pinch of salt

Freshly ground black pepper

Pinch freshly grated nutmeg

1 cup all-purpose flour, plus more for dusting

2 eggs

1 cup fine breadcrumbs

Sunflower oil or mild olive oil for frying

Cut cooked chicken into pieces and grind with a food processor.

In a clean skillet or sauté pan, melt butter over medium heat and add onion. Cook over medium-low heat, until soft and transparent but not yet browned, about 12 minutes.

Meanwhile, in a medium saucepan, bring milk to a simmer and season with salt, pepper and nutmeg. Reduce heat, cover the pan and keep hot.

Sift flour into the skillet over the onion and cook, stirring constantly, for about 2 minutes. Spread mixture out in the pan and slowly stir in hot milk. You want it to be creamy and not too sticky when touched, about 5 minutes.

Reduce heat to low and fold in ground chicken. Cook, gently stirring, for 2 minutes. The mixture should be spongy and can be touched without sticking to your finger.

Transfer the mixture to a large bowl to cool. Once cool, cover with plastic wrap and refrigerate for several hours until chilled. (This will make forming the croquettes easier.)

On a flat work surface dusted with flour, form croquettes into 2- or 2 1/2 -inch-long cigars about 1 inch in diameter. Lightly roll in flour.

Break eggs in a bowl and thoroughly whisk. Place breadcrumbs in a second bowl.

Dip croquettes in the egg and roll in breadcrumbs to completely cover.

In a skillet or sauté pan, heat at least 3/4 inch of oil over medium-high heat. Reduce heat to medium-low.

Working in small batches that don't crowd the pan, fry croquettes, turning frequently, until they are golden on the outside and hot and creamy at the center, about 2 minutes. Gently transfer to a paper towel-lined plate to drain off excess oil. Serve hot.

Makes about 3 dozen croquettes.

— adapted from seriouseats.com

Cold Cantaloupe Soup

PG tested

Orange juice adds an extra touch of sweetness to this easy blender soup, which is best served cold. Greek yogurt makes it extra creamy.

When choosing a melon, it should smell sweet and have a nice creamy, golden color. If the skin is greenish, it's not ripe. Also the stem end should be slightly soft.

1 extra large, ripe cantaloupe

1/2 cup orange juice

1 cup Greek yogurt

1/4 cup honey, or to taste

1 tablespoon white wine vinegar

Salt, to taste

Orange wedges, for serving

Basil or mint sprigs, for serving

Cut melon in half and remove all seeds and fibers. Slice into 8 slices and peel.

Cut melon into small cubes and place in a large bowl.

Add orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender, food processor or blender in batches until smooth.

Adjust sweetness with honey and add a pinch of salt to taste. Garnish with orange slices and basil or mint sprigs and serve.

Serves 4.

— Gretchen McKay, Post-Gazette

Prosciutto and Mozzarella Sandwiches

PG tested

Prosciutto and cantaloupe have long been a classic pairing. The fatty, slightly salty flavor of the cured meat strikes a perfect balance with the sweet melon. If you don't enjoy the slightly bitter, peppery flavor of arugula, substitute baby spinach.

1 (8-ounce) baguette, quartered crosswise

2 tablespoons extra-virgin olive oil

1 cup loosely packed baby arugula or spinach

2 teaspoons white balsamic vinegar

6 ounces prosciutto crudo, torn into pieces

1 large ball fresh buffalo mozzarella, torn into pieces

1 thinly sliced tomato

8 large basil leaves, torn

Cut each baguette piece in half horizontally. Drizzle the cut sides evenly with oil.

Place in a hot saute pan and cook until toasted and golden brown, about 2-3 minutes. Transfer, cut side up, to a clean work surface or platter.

In large bowl, toss arugula with balsamic vinegar.

Divide prosciutto among four toasted rolls. Place the torn mozzarella on top.

Place the tomato slices and dressed arugula on top. Top each sandwich with 2 basil leaves.

Replace top baguette halves and serve.

Makes 4 sandwiches.

— Gretchen McKay, Post-Gazette

Cold Cucumber Soup

PG tested

6 Persian cucumbers, thinly sliced (reserve a few slices for garnish)

1 1/2 cups plain whole milk Greek yogurt

3/4 cup fresh basil leaves

1/4 cup extra-virgin olive oil, plus more for drizzling

3 tablespoons fresh lemon juice

2 tablespoons fresh dill, plus more for garnish

1 garlic clove

3/4 teaspoon sea salt

1/2 teaspoon honey

Freshly ground black pepper

Fresh mint or chives, for garnish

In a blender, combine cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt and honey.

Add several grinds of pepper and blend until smooth. Chill for at least 4 hours before serving.

Serves 4.

— loveandlemons.com

Avocado Toast

PG tested

4 slices of whole-grain or other quality bread, lightly toasted

2 ripe avocados

1 lemon, halved (for squeezing)

Pinch of salt

Sliced cherry tomatoes, for topping

Chopped red onion, for topping

Sliced chives, for topping

Everything bagel seasoning, for garnish

Halve the avocados and remove the pits.

Using a paring knife, score the flesh of the avocado inside the skin. Drizzle the diced flesh with lemon juice and sprinkle it with flaky sea salt.

Scoop the avocado onto the toast.

Top with diced cherry tomatoes, red onion and chives. Sprinkle generously with Everything but the Bagel Sesame Seasoning, and serve.

Serves 4.

— Gretchen McKay, Post-Gazette