As cooler temperatures have arrived, you may be dreaming of beautiful warm days perfect for enjoying the pool and patio. While the weather may not be noteworthy for outdoor fun, you can still dream of creating an outdoor kitchen oasis. Whether you’re looking for an elevated outdoor entertaining space or want to add value to your home, adding an outdoor kitchen is a way to extend your living space outside and create an entertainment area for lifelong memories with friends and family. Kitchen Design Concepts is sharing five tips for creating an outdoor kitchen that you and your guests will love.
To prevent running in and out of your home to grab plates and platters for your outdoor meal, try adding storage solutions. Creating a space for your outdoor dining ware will make cooking and table setting a breeze. Deep drawers inside cabinets offer more space and greatly improved ease of use for all of your outdoor necessities.
Smart Cabinet Choice
To survive harsh weather, Kitchen Design Concepts recommends choosing cabinet material made to uphold through a variety of temperature changes and outdoor elements. This Crestwood Oasis outdoor cabinetry is marine-grade and is constructed of polymer to last a lifetime.
Countertops can be both creative and durable. This outdoor kitchen is designed with soapstone countertops, a great option for your outside cooking and entertaining space. Its non-porous qualities protect it from moisture, animal droppings, and other natural elements. The dark blue-gray color complements the cabinetry perfectly while adding a refreshing pop of color.
Hardware is the jewelry of any kitchen and outdoor kitchens aren’t an exception. Hardware choice can help add personality to your outdoor kitchen and truly make it your own. To finish off this space Amerock “Blackrock” pulls in Satin Nickle were chosen to complement the appliances and cabinetry.
Make it Your Own
Outdoor kitchens are made for creating memories with family and friends. Add fun outdoor games like cornhole or giant Jenga to give your guests the opportunity to compete. Utilize your space to create generational recipes or try out a new dish. Try Kitchen Design Concept’s recipe for gazpacho to keep you dreaming of warmer weather.
2½ lbs ripe red tomatoes
1 small Vidalia onion (½ lb), peeled and cut into rough 1” chunks
1 small cucumber (½ lb), peeled and seeded
1 medium red bell pepper, cored and seeded
¼ cup fresh basil leaves, plus extra for garnish
1 large garlic clove, peeled
¼ cup extra-virgin olive oil
2 tbsp sherry red vinegar or red wine vinegar
¾ tsp fine sea salt
Freshly ground black pepper
To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1” chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we’ll use them as a garnish later). Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion chunks to the blender.
Cut off about one-fourth of the cucumber. Finely chop that piece and place it in the small bowl. Slice the rest of the cucumber into rough 1” chunks, and divide them between the blender and the serving bowl.
To the blender, add the basil, garlic, olive oil, vinegar, salt, and about 10 twists of fresh black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth for about 2 minutes.
Pour the contents of the serving bowl (the remaining chunks of tomato, cucumber, and bell pepper) into the blender. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces.
Add a small pinch of salt to the small bowl of garnishes, stir, and store it in the fridge. Chill the soup for at least 2 hours, or up to 24 hours.
Before serving, taste, and add additional salt (I sometimes add another ¼ tsp) and/or black pepper if necessary. To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and bell pepper. Top with a few tiny or torn basil leaves and a light sprinkle of pepper. Leftover servings keep well, covered and refrigerated, for 3 to 4 days.
Recipe by: Mary-Kathryn Reese
Mary-Kathryn Reese is the Co-Founder and CEO of Kitchen Design Concepts. Mary-Kathryn’s business acumen and love for cooking make an ideal recipe for helping clients discover the best possible use of their kitchen space.
Kitchen Design Concepts provides turnkey remodeling services to Dallas clients through a defined and refined process that shapes partnerships with each client. Kitchen Design Concepts works closely with each client to learn their lifestyles, aesthetic taste, and needs for maximum satisfaction.