Chilled Corn Gazpacho

4 large ears corn, shucked, cooked and cooled slightly

1/4 yellow bell pepper

Yellow tomato

1/2 small sweet onion

1 Tablespoon lime juice

Working over a bowl, cut corn kernels off cobs.  Discard cobs, or save to make chowder.  Transfer corn to blender along with pepper, tomato, onion, and lime juice.  Salt and pepper to taste.  Puree until smooth.  Refrigerate at least 30 minutes and up to overnight.

Toppings: more chopped yellow tomato, basil leaves cut into small strips, and fresh mozzarella pearls.

Light Summer Pasta

2 pounds ripe Roma tomatoes

1/4 cup extra-virgin olive oil

1 bunch fresh basil, coarsely chopped

1/2 cup finely chopped fresh Italian parsley

4 medium cloves garlic, minced

1/2 pound fresh mozzarella, cut into 1/4-inch cubes

1/2 cup freshly grated Parmesan cheese

Salt to taste, plus 1 teaspoon

Freshly ground black pepper

1 pound spaghetti or linguini

In a serving bowl, combine the tomatoes, olive oil, basil, parsley, garlic, mozzarella cheese and 1/4 cup of the Parmesan cheese.  Mix well.  Season with salt and pepper to test and mix well again.

Bring a large pot of water to boil.  Add the 1 teaspoon of salt and the past, stir well, and boil until al dente, 8-10 minutes.  Drain well and place the pasta over the sauce.

Toss the pasta with the sauce.  Garnish with basil leaves and pass the remaining Parmesan cheese.  Serve immediately.

Stuffed Zucchini

1/2 cup bread crumbs

2 Tablespoon Parmesan cheese

4 Tablespoons butter

1 clove garlic, minced

1/2 cup onion, chopped

1 large tomato, peeled, seeded and chopped

2 medium zucchini, seeded, pump set aside

Salt and pepper to taste

Preheat oven to 350 degrees.  In small dish, toss bread crumbs, cheese and 2 tablespoons butter; set aside.  In remaining butter, saute garlic and onion until soft.  Add tomatoes and zucchini pulp; heat through and mix well.  Place zucchini shells in greased baking dish and fill with stuffing.  Top with bread crumb mixture.  Cover and bake for 30 minutes.  Season to taste with salt and pepper and serve immediately.