Summer is coming, really, honestly, it will be hot, hot, hot before you know it.

With Memorial Day weekend approaching, I thought you might like the barbecue stuff next week. After all, it will take time for Dad to go into the garage and dig out the grill and time for Mom to find all the right recipes!

This week we have a light basil dressing that you can put on chopped lettuce or tomatoes, or your choice of any number of things. Season it with pepper to suit your taste, and add a touch of sugar or sweetener if you like your dressing to have a sweeter side. It would complement the basil and offset the vinegar, for a sweet and sour.

• 2 hard-boiled eggs
• 3 tablespoons chopped sweet onion
• 1 cup fresh basil leaves, washed and patted dry
• 4 tablespoons red wine vinegar
• 3/4 cup extra virgin olive oil
• pepper
• sugar if desired

Make sure the eggs are cool if you have just boiled them. Peel them and check for any small pieces of shell. Rinse well.

Cut the eggs in half and remove the cooked yolk. It must be firm and not runny or soft. Put the yolks into the bowl of your processor and mince the egg whites. Set the whites aside; do not put them in the processor.

In the processor, add the chopped onion, vinegar and half of the basil leaves. Make sure there are no stems on the leaves. Process to finely mince the basil, then add the rest of the basil leaves and pulse again to mince the basil completely. Add 1/4 cup of the olive oil and process for 2 to 3 minutes until the mixture is a smooth consistency.

We're still getting those tomatoes into our diets, if you remember last week's column about the benefits of tomatoes! With summer right around the bend, your troop probably will not want any hot soup. Here's a chilled soup that is perfect for a light lunch or as a first course for dinner.

You might even like it enough to try it as a breakfast item, since it is loaded with veggies and has cantaloupe.

Tomato and Melon Soup
(serves 6)

• 3 cups peeled and seeded ripe tomatoes
• 2 medium sized ripe cantaloupes with the rind and seeds removed
• 2 large cucumbers, peeled and seeded (hold back half of this mix for garnish)
• grated zest of one small orange
• 1/4 cup finely chopped fresh mint
• mint leaves for garnish
• 1 cup sour cream

Combine the tomatoes, melons and the cucumber in a bowl of the food processor fitted with the blades. Process until smooth and then transfer to a bowl. Stir in the orange zest and chopped mint. Whisk in the sour cream and chill the soup mixture, covered, in the refrigerator for at least an hour to allow the flavors to mix.

At serving time, ladle into bowls and garnish with the mint leaves and the chopped cucumber.

As always, enjoy!