Italian and Spanish summer recipes highlight fresh cold dishes

A collection of June‑29 culinary suggestions emphasizes light, cold dishes for hot weather. Chef Joseba Arguiñano shares a quick Cordoban salmorejo recipe featuring tomato, bread, garlic, olive oil, boiled egg and jamón ibérico. Traditional Andalusian gazpacho is presented with its historic roots and a full ingredient list for a classic cold soup. Variations such as beet‑gazpacho from the UK and a beet‑based gazpacho recipe from Spain add colorful twists. In Sicily, “cucuzza ghiacciata” – chilled zucchini served with salt and lemon – is described as a simple summer snack that addresses heat‑related comfort. Italian‑language guides propose zucchini “zoodles” with smoked salmon and avocado, and a menu of the day on June 29 that pairs panzanella salad, Roman‑style calamari and leche merengada. A seasonal diet article from the United States recommends July foods like apricots, cucumbers and fish for hydration and weight management. Together, these pieces showcase a range of Mediterranean‑style, low‑heat meals aimed at staying refreshed during the summer months.