Best of all? It takes minutes to blend and tastes even better after chilling. Whether you serve it as a first course or a light lunch with crusty bread, this no-cook recipe is a go-to for hot-weather eating.

For fans of clean eating, this soup is naturally vegan, loaded with antioxidants, and perfect for meal prep. As NYT Cooking suggests, it’s the kind of dish that lets peak-season produce shine — and dill brings a subtle twist that keeps things interesting.

Origin Dill Gazpacho

Traditional gazpacho comes from Andalusia, Spain, where ripe tomatoes and stale bread are blended into a cold soup. This version swaps out some of the bread and peppers for extra cucumber and a generous handful of dill, giving it a fresh, garden-inspired twist.

What I Love About This Recipe

It takes just minutes to blend and tastes even better after chilling a few hours. The dill and lemon make it taste extra bright, and it’s naturally vegan and gluten-free if you omit the bread.

Also Read : World’s Best Potato Salad

Dill Gazpacho

Recipe by RecipeWikkiCourse: Soup, AppetizerCuisine: Spanish (with a twist)Difficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Dill Gazpacho is a refreshing cold soup that blends the traditional flavors of gazpacho with the bright, herbal notes of fresh dill. Made with ingredients like cucumbers, tomatoes, garlic, and vinegar, it’s pureed until smooth and served chilled for a cooling summer dish. The addition of dill adds a unique twist that enhances its freshness and depth. Light, hydrating, and full of garden flavors, it’s perfect as a starter or a healthy lunch on warm days.

Ingredients

• 4 cups ripe tomatoes, chopped

• 2 large cucumbers, peeled and chopped

• 1 small sweet onion or 2 green onions, chopped

• 1 clove garlic, minced

• 1 cup fresh dill, loosely packed

• 2 tbsp fresh lemon juice

• 2 tbsp red wine vinegar

• ¼ cup olive oil

• 1–2 slices stale bread, torn (optional, for thickening)

• Salt and pepper, to taste

• Chopped fresh dill and a drizzle of olive oil, for garnish

Directions

• Combine tomatoes, cucumbers, onion, garlic, dill, lemon juice, vinegar, olive oil, and bread (if using) in a blender or food processor.
• Blend until very smooth, about 1–2 minutes.
• Taste and season with salt and pepper as needed.
• Transfer to a container, cover, and chill at least 2 hours before serving.
• Stir well, then ladle into bowls.
• Garnish with extra dill and a drizzle of olive oil.

Notes

• For an extra-cold gazpacho, chill your vegetables before blending.
• If you prefer a thinner consistency, add a little cold water while blending.
• Keeps well in the fridge up to 3 days.

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Origin Mediterranean Flatbread

Inspired by the traditional flatbreads of Mediterranean countries such as Greece and Turkey, this recipe blends simple, fresh ingredients typical of the region.

What I Love About This Recipe

The combination of crisp, warm flatbread with salty feta, juicy tomatoes, and fragrant herbs creates a perfect harmony of flavors. It’s easy to make and great for sharing!

Also Read : Jamaican Black Cake

Mediterranean Flatbread

Recipe by RecipeWikki

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 1 ready-made pizza dough or flatbread base

• 2 tbsp olive oil

• 1 cup cherry tomatoes, halved

• ½ cup kalamata olives, pitted and sliced

• ½ cup crumbled feta cheese

• 1 small red onion, thinly sliced

• 1 tsp dried oregano

• Fresh basil or parsley leaves, for garnish

• Salt and pepper, to taste

Directions

• Preheat oven to 425°F (220°C).
• Roll out the dough on a baking sheet or pizza stone and brush with olive oil.
• Evenly scatter cherry tomatoes, olives, red onion, and feta over the dough.
• Sprinkle with oregano, salt, and pepper.
• Bake for 12–15 minutes until the crust is golden and toppings are slightly roasted.
• Remove from oven and garnish with fresh basil or parsley.
• Slice and serve warm.

Notes

• Add a drizzle of balsamic glaze after baking for extra flavor.
• Substitute feta with goat cheese or mozzarella if desired.
• Use fresh herbs like thyme or rosemary for variation.

The post Mediterranean Flatbread appeared first on RecipeWikki.

Origin Mediterranean Baked Cod

Rooted in Mediterranean coastal cuisine, this dish showcases the region’s love for fresh seafood, olive oil, and bold yet simple ingredients that highlight natural flavors.

What I Love About This Recipe

It’s fresh, fast, and full of vibrant flavors. The cod turns buttery-soft in the oven, while the Mediterranean toppings add tang, richness, and a pop of color — all in under 30 minutes!

Also Read : Christmas Cheesecake Bars

Mediterranean Baked Cod

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

240

kcal

Ingredients

• 4 cod fillets (about 6 oz each)

• 1 cup cherry tomatoes, halved

• ½ cup Kalamata olives, pitted and halved

• ¼ cup red onion, thinly sliced

• 3 garlic cloves, minced

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp dried oregano

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Lemon wedges, for serving

Directions

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Place cod fillets in the dish and season with salt, pepper, and lemon juice.
• In a bowl, combine tomatoes, olives, onion, garlic, olive oil, and oregano. Toss well.
• Spoon the tomato mixture evenly over and around the fish.
• Bake for 15–18 minutes, or until the cod flakes easily with a fork.
• Garnish with fresh parsley and serve with lemon wedges.

Notes

• Works well with other white fish like halibut or haddock.
• Add capers or a splash of white wine for extra depth.
• Serve with rice, quinoa, or crusty bread to soak up the juices.

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Origin Lamb Souvlaki

Souvlaki, a classic Greek street food, is made by grilling small chunks of meat on skewers. The term “Souvlaki” comes from the Greek word “souvla,” meaning skewer. While pork is the most common meat used, lamb is a popular variation due to its tender and flavorful nature. This dish is typically served during Greek festivals and is also a favorite at family gatherings. The lamb souvlaki has become widely enjoyed globally, making its way into many Mediterranean-inspired cuisines.

What I Love About This Recipe

Lamb Souvlaki is one of my favorite dishes because of its perfect balance of savory, smoky, and tangy flavors. The lamb absorbs the rich marinade, becoming juicy and flavorful once grilled. I love serving it with a side of tzatziki sauce, which enhances the lamb’s taste with its creamy and refreshing yogurt-based flavor. It’s an easy dish to make and can be enjoyed as a quick weeknight dinner or a weekend BBQ.

Also Read : Lamb (Gosht) Biryani

Lamb Souvlaki

Recipe by RecipeWikki

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

210

kcal

Ingredients

• 1 lb (450g) lamb, cut into bite-sized cubes

• 3 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 tablespoon red wine vinegar

• 2 garlic cloves, minced

• 1 teaspoon dried oregano

• ½ teaspoon ground cumin

• ½ teaspoon paprika

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

• Pita bread, for serving

• Tzatziki sauce, for dipping

Directions

• Prepare the marinade: In a bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, oregano, cumin, paprika, salt, and pepper.
• Marinate the lamb: Add the lamb cubes to the marinade and toss until they are well coated. Cover and refrigerate for 1-2 hours to allow the flavors to blend.
• Preheat the grill: Heat your grill or grill pan over medium-high heat.
• Skewer the lamb: Thread the marinated lamb cubes onto skewers.
• Grill the lamb: Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the lamb is cooked to your preferred level of doneness.
• Serve: Remove the lamb from the skewers and serve it with pita bread, a sprinkle of fresh parsley, and a side of tzatziki sauce for dipping.

Notes

• If you don’t have skewers, you can also grill the lamb directly on the grill or use a grill pan.
• For added flavor, you can add vegetables like bell peppers, onions, or tomatoes to the skewers.
• If you have time, marinate the lamb overnight for a deeper flavor.

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Origin of the Recipe

Artichokes have been enjoyed since ancient times, originally cultivated by the Greeks and Romans. Grilling them, however, became popular in Mediterranean and Californian cuisine, where fresh artichokes are abundant. The smoky flavor complements their natural earthiness, making them a favorite for summer cookouts!

Why You’ll Love Grilled Artichokes Over Steamed Ones

• Smoky and slightly crispy edges
• Enhanced flavor from the grill
• Pairs beautifully with dips like garlic aioli or lemon butter
• Perfect for BBQs and outdoor gatherings

Also Read : The Best Dry-Roasted Chickpea Recipe

Grilled Artichokes

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

400

kcal

Ingredients

• 2 large fresh artichokes

• 1 lemon, cut in half

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp chili flakes (optional)

• For the Dipping Sauce (Optional)

• ¼ cup mayonnaise or Greek yogurt

• 1 tbsp lemon juice

• 1 clove garlic, minced

• ½ tsp Dijon mustard

• ½ tsp salt

• ½ tsp black pepper

Directions

• Trim the artichoke stems and remove small outer leaves.
• Slice about 1 inch off the top and cut each artichoke in half lengthwise.
• Use a spoon to scoop out the fuzzy choke in the center.
• Rub the cut sides with lemon to prevent browning.
• Bring a large pot of salted water to a boil.
• Add artichoke halves and boil for about 10-12 minutes until slightly tender.
• Drain and pat dry.
• Preheat the grill to medium-high heat.
• Brush the artichokes with olive oil and sprinkle with garlic, salt, pepper, and chili flakes.
• Place artichokes cut-side down on the grill.
• Grill for 5-7 minutes per side, until they have nice grill marks and a smoky aroma.
• In a small bowl, mix all the sauce ingredients.
• Adjust seasoning to taste.
• Transfer the grilled artichokes to a plate.
• Squeeze fresh lemon juice over them.
• Serve with the dipping sauce on the side.

Notes

• You can skip parboiling, but grilling time will be longer.

The post Grilled Artichokes appeared first on RecipeWikki.

Origin

This dish is inspired by Mediterranean and Asian cuisine, where fresh seafood and leafy greens are often paired for a nutritious and flavorful meal. The combination of shrimp and spinach creates a light yet satisfying dish that can be served on its own or with rice, pasta, or quinoa.

What We Love About This Recipe

• Quick & Easy: Ready in just 15 minutes!
• Healthy & Nutritious: Packed with lean protein, iron, and vitamins.
• One-Pan Meal: Minimal cleanup required.

Also Read : New Year’s Eve Special Stem ginger and mustard glazed ham recipes

Sautéed Shrimp with Spinach

Recipe by RecipeWikkiCourse: Recipes

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

250

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• ½ tsp red chili flakes (optional)

• ½ tsp paprika (optional)

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 5 cups fresh spinach (about 5 oz)

• 1 tbsp lemon juice

• ½ tsp lemon zest (optional)

• 1 tbsp parmesan cheese (optional, for garnish)

Directions

• Heat the Pan: In a large skillet, heat olive oil or butter over medium-high heat.
• Cook the Shrimp: Add shrimp, season with salt, pepper, paprika, and chili flakes. Sauté for 2-3 minutes per side until pink and opaque. Remove and set aside.
• Sauté the Garlic & Spinach: In the same pan, add garlic and sauté for 30 seconds. Add spinach and cook for 1-2 minutes until wilted.
• Combine & Finish: Return shrimp to the pan, toss everything together, and add lemon juice. Stir well and remove from heat.
• Serve: Garnish with lemon zest and parmesan cheese (if using). Serve hot.

Notes

• Add cherry tomatoes for extra flavor and color

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