"It makes sense to eat lighter in the summer," says Chef William Tillinghast, culinary academic director at The Art Institute of Philadelphia.
"Hot weather slows down the digestion and heavy foods are harder to digest."
Chef Tillinghast got together with Chef Jeffrey Floyd, culinary academic director at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, to offer these five tips for enjoying summer's gastronomic delights.
"The longer the time between preparation and consumption, the more flavor is lost," says Chef Tillinghast.
"Cold soups like gazpacho, vichyssoise, avocado and cucumber, or various fruits, are refreshing," says Chef Tillinghast.
For a delicious cold soup, peel and chop pears and apricots (or hull and cut up strawberries).
Add a sprinkling of sugar and perhaps a little cinnamon or cardamom.