Tomatoes, 3 Ways

There’s nothing like a ripe tomato to get your summer juices flowing. Whether you grow your own in your garden or get seduced at the market, these recipes are perfect individually or even as a complete menu for a get-together on a hot summer night. Bonus: The recipes are not only satisfyingly refreshing, but also easy on the waistline.

Shrimp Scampi Risotto- Stuffed Tomatoes (pictured above)
Entertaining? Just double this recipe for your next get-together.
Serves 4

1/4 cup finely crushed brown rice cereal
2 tablespoons plus 2 teaspoons chopped fresh parsley
2 cloves garlic, finely chopped
4 large ripe tomatoes (about 3 pounds)
1/4 cup uncooked Arborio rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon zest
1/2 pound medium shrimp — peeled, deveined and chopped into 1/2-inch pieces
1 teaspoon olive oil, plus more for drizzling
2 tablespoons dry vermouth, optional

Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
Cut tops off tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the rice, salt, pepper, lemon zest, shrimp, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley and vermouth, if using.

Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled.

Per serving: Calories 179.9; Fat 4.9 g (Saturated 0.7 g); Cholesterol 86.1 mg; Sodium 388 mg; Carbohydrate 18 g; Fiber 1.5 g; Sugars 0.2 g; Protein 13.6 g

Avocado Gazpacho Shooters
Serves 8

3 large ripe tomatoes (about 2 pounds), cored and chopped
1 small onion, chopped
1 bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
3 cups tomato juice
2 tablespoons fresh lime juice plus 2 limes, quartered, for serving
2 avocados, peeled and chopped
Salt and pepper
1 jalapeno, seeded and chopped
1/4 cup fresh cilantro or parsley, chopped

Working in batches if necessary, place the tomato, onion, bell pepper, cucumber, tomato juice and lime juice in a blender; process until chunky. Stir in the avocado; season with salt and pepper. Refrigerate until completely chilled, at least 3 hours or overnight. Stir in the jalapeno and cilantro. Serve with the lime wedges.

Per serving: Calories 106.8; Fat 6.9 g (Saturated 1 g); Cholesterol 0 mg; Sodium 17.4 mg; Carbohydrate 12.2 g; Fiber 4.4 g; Sugars 3.6 g; Protein 2.2 g

Bloody Mary Slushies
Serves 4

2 large ripe tomatoes (about 1 pound), cut into wedges
1 1/2 cups tomato juice
1 cup cold vodka
1/4 cup fresh lemon juice
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
Hot sauce, to taste (optional)
Salt and pepper
4 celery sticks

Place the tomato wedges in a resealable plastic bag; freeze for at least 3 hours or overnight. In a blender, combine the frozen tomatoes, tomato juice, vodka, lemon juice, horseradish, Worcestershire and hot sauce, if using, until slushy and smooth; season with salt and pepper. Divide among 4 glasses and serve each with a celery stick.

Per serving: Calories 46.8; Fat 0.4 g (Saturated 0.1 g); Cholesterol 0 mg; Sodium 139.8 mg; Carbohydrate 11.4 g; Fiber 2.3 g; Sugars 4.4 g; Protein 1.8 g

Silvana Nardone is the author of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

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