Chef Susan Feniger shares how to turn your garden bounty into delicious recipes

Susan Feniger, a chef from the Champions' Round of the most recent season of Top Chef Masters, smiles while making carne asada tacos during day six of the 2010 U.S. Open at the USTA Billie Jean King National Tennis Center on September 4, 2010 in the Flushing neighborhood of the Queens borough of New York City.

Co-chef and owner of Border Grill, Susan Feniger, joins Take Two to share some delicious summer recipes that will turn your garden surplus into a mouthwatering feast.

Summer might be bringing your garden a little more than just sunshine. You might also find yourself with a surplus of vegetables.

Why not transform that back yard bounty into delicious recipes?

Border Grill co-chef and owner Susan Feniger joined Take Two Friday to share some of her favorites.

Minty Lime Cooler

Makes 2 servings

1/2 cup freshly squeezed lime juice 1/3 cup sugar 1/2 cup packed mint leaves 1 (12 ounce) bottle cold sparkling water lime slices and mint sprigs for garnish

Combine the lime juice, sugar and mint in a blender. Puree until smooth. Fill two tall glasses half-full with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint and serve.

Mojito

Pour 1 oz. White rum into tall glass with ice, and top with Minty Lime Cooler.

Spanish Gazpacho

Makes 6 to 8 servings

1 stalk celery, chopped

1 tomato, cored and quartered

1 small green bell pepper, cored and seeded

1 large cucumber or 4 pickling or Kirby cucumbers*, peeled and chopped

5 cloves garlic

1 to 2 small jalapeño peppers, seeds optional, to taste

2 slices day-old white bread, crusts removed

1 32-ounce can tomato juice

Fresh chives, chopped, for garnish

Mayonnaise:

3 egg yolks

1 tablespoon paprika

2 tablespoons tarragon vinegar or white wine vinegar

1 1/2 teaspoons salt

1 cup extra virgin olive oil

Tabasco, to taste

In a food processor, combine celery, tomato, bell pepper, cucumber, garlic, jalapenos, and bread and process until fine. Transfer to a blender along with tomato juice and puree in batches until smooth. Strain and set aside.

Make mayonnaise by whisking together egg yolks, paprika, vinegar, and salt in a large bowl. Gradually add olive oil, one drop at a time, whisking constantly until an emulsion forms. (As the mixture thickens, you can begin adding the oil faster.)

After mayonnaise is formed, start adding reserved vegetable puree 1/4 at a time, whisking constantly, until thoroughly blended. Adjust with Tabasco and chill for a minimum of 2 hours. Serve in chilled bowls, with a sprinkling of chopped chives.

*Kirby or pickling cucumbers are small, pale green cucumbers with fewer seeds and a milder flavor than larger cucumbers