No-Cook Summer Recipes to Beat the Heat
by RYAN MILEJCZAK
Summer is known as a great time to get outside, fire up the grill, and enjoy a nice cookout. But here in Florida, the heat can be hard to bear, and in the dog days of summer, cooking over a hot stove is the last thing you want to do.
That doesn’t mean you can’t enjoy plenty of delicious summer recipes. In fact, no-cook recipes like gazpacho and pasta salad won’t only help you stay cool in the kitchen, they can also be the perfect cooling meal that helps you beat the heat.
Cool Summer Gazpacho
Adapted from Love and Lemons
Ingredients
- 1 hothouse cucumber, peeled and chopped
- 2 ½ lbs vine ripened tomatoes, chopped
- ½ red bell pepper, stemmed, seeded, and chopped
- ½ red onion, chopped
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- ½ tsp ground cumin
- Salt and pepper to taste
Instructions
Combine all ingredients in a blender and blend until smooth. Chill in the refrigerator at least 2 hours, then serve garnished with a drizzle of olive oil.
Aguachile Verde
Adapted from The Modern Proper
Ingredients
- 4-6 oz sushi-grade tuna, thinly sliced
- ½ red onion, diced
- 1 small cucumber, finely diced
- 1 cup fresh cilantro, chopped, plus extra for garnish
- Juice of 5 key limes
- 1 tsp Maggi seasoning, or 2 tbsp soy sauce
- 2 cloves garlic, finely diced
- 2 serrano or jalapeño peppers, seeded and finely diced
- 1 avocado, cubed
- Salt to taste
- 2 tbsp water
- Tostadas or tortilla chips for serving
Instructions
Begin by combining cilantro, lime juice, Maggi or soy sauce, garlic, half the diced chili pepper, water, and salt in a blender. Blend until mostly smooth, about 30 seconds.
Place tuna in a container and cover with the sauce mixture, then refrigerate for an hour.
Remove tuna mixture from the fridge and combine with the remaining chili pepper, onion, and cucumber. Top with avocado and enjoy.
Watermelon Cucumber Salad
Adapted from What’s Gaby Cooking
Ingredients
- 1 small seedless watermelon, cut into cubes
- ¼ red onion, finely diced
- 3 cucumbers, diced
- ½ cup crumbled feta cheese
- 4 tbsp fresh mint, torn, plus extra for garnish
- 4 tbsp fresh basil, torn, plus extra for garnish
- 4 tbsp plus 2 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 cloves garlic, finely diced
- Salt and pepper to taste
Instructions
Begin by combining watermelon, red onion, and mint with a large bowl and mix in 2 tbsp of olive oil. Season with salt and pepper and transfer to the fridge to marinate for 1-3 hours.
While mixture marinates, create your vinaigrette by whisking together 4 tbsp olive oil, 3 tbsp red wine vinegar, diced garlic, salt, and pepper in a small bowl.
Next, remove watermelon mixture from fridge and mix in feta, cucumbers, and basil. Drizzle vinaigrette over top and garnish with mint and basil.
Chicken Caesar Wrap
Adapted from Cooking with Karli
Ingredients
- 2 cups rotisserie chicken, shredded
- 3 cups romaine lettuce
- 1 cup shredded parmesan cheese
- 1 cup croutons
- ½ cup caesar salad dressing
- ⅔ cup cherry tomatoes, halved
- Fresh ground black pepper to taste
- 6 large tortillas
Instructions
In a large bowl, combine all ingredients except tortillas until well mixed.
Next, warm tortillas on a griddle or pan over low heat until warm and floppy but not yet starting to brown (1-2 minutes), ensuring you flip them frequently.
Finally, divide your salad mixture between the tortillas and wrap them tightly, then enjoy.
Sardine Salad
Adapted from NYT Cooking
Ingredients
- 2 tins high quality sardines in olive oil
- ¼ red onion, finely chopped
- Juice of one lemon
- 1 tbsp dijon mustard
- 1 stalk celery, sliced
- 2 tbsp capers
- ¼ cup fresh dill, chopped
- 1 tsp soy sauce
- Salt and pepper to taste
Instructions
Begin by combining red onion, lemon juice, and salt in a small bowl and allowing to marinate about 5 minutes. Next, add in the sardines, along with the oil from the tins, and the dijon. Mash the sardines with a fork and stir vigorously until the mixture is creamy. Add remaining ingredients, stir well, and serve immediately over crusty bread, or store for up to 3 days.