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A Cool Southwestern Dinner for Hot Summer Nights

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For hot summer days, this Southwestern menu is heavy on vegetables (though not completely vegetarian). It starts with a chilled poblano soup, which may pack a little spicy heat but will keep you cool. The main course is a grilled chicken salad that stretches a little chicken a long way to keep things light and refreshing. Finally, for dessert, indulge in a frozen take on key lime pie: a no-bake frozen lime terrine shot through with dulce de leche.

Menu Timeline

Up to Two Days Ahead

  • Make the poblano soup.

One Day Ahead

  • Make the lime terrine.
  • Fry the tortilla strips for the poblano soup.

40 Minutes Ahead

  • Make the grilled chicken salad.

The Menu


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