Summer Recipes with Susan Ritts

Susan Ritts — creator of Putting on the Ritts is here with some great summer dishes from her cookbook…four seasons of food and fun. It’s still in production — but will be available soon!

Try out her recipes today:

Fresh Gazpacho

  • 2 LBS red tomatoes, cut into chunks
  • 1 large green or red pepper, chopped
  • 1 large cucumber, chopped
  • 1 white onion, chopped
  • 1 TBS chopped garlic
  • 1/4 cup CGD Seasoned Olive Oil – or Extra Virgin Olive Oil
  • 2 tsp. Sherry vinegar if using EVOO not CGD
  • 1 cup chunks crusty day-old-bread, soaked in water
  • 1 tsp hot sauce, optional
  • 1 tsp each salt and pepper


  • Chopped Onion
  • Croutons
  • Chopped avocado
  • Chopped pepper
  • CGD Seasoned Olive Oil

Put all ingredients in blender. Blend to desired consistency – I like it somewhat smooth, but with a bit of texture. Put soup in a bowl and add a few ice cubes. Refrigerate an hour or so (if serving immediately, the ice cubes should cool it enough). Ladle into individual bowls and garish with desired toppings. Drizzle finished bowl with a little CGD and serve!

Cucumber and Tomato Salad

  • Thinly sliced cucumber
  • Thinly sliced red or white onion
  • Thinly sliced tomato wedges
  • CGD Seasoned Olive Oil or EVOO & favorite vinegar & spices
  • Arrange vegetables on each salad plate. Top with CGD oil or other favorite dressing

Grilled Bread

1 crusty French bread baguette or other favorite bread, cut lengthwise. Brush liberally with CGD Oil (or EVOO). Place on cookie sheet and broil on low in oven until lightly brown. OR grill bread until bread has grill marks is lightly brown. Serve with gazpacho and salad. Delicious summer meal!

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