Hot weather can make both cooking and eating a bit of challenge. When the temperatures are climbing, the last place we want to be is stuck in the kitchen slaving over a hot stove. I mean, really. So here’s our top picks of the most nutritiously dense no-cook recipes we’ve ever come across. Summer shouldn’t have to be uncomfortable, and cooking needn’t be a chore. Get food-loving and have a fantastic August with these easy, breezy cool-down meal ideas.
No-cook recipe Nº1
Caprese Avocado Toast
- 1 large avocado, halved and pitted
- 1/2 lemon
- kosher salt
- Freshly ground black pepper
- 2 thick slices sourdough, toasted
- 1/2 halved cherry tomatoes
- 1 cup mozzarella balls (such as Ciliegine)
- Flaky sea salt
- 2 fresh basil leaves, finely sliced
- Balsamic glaze, for drizzling
- Remove avocado halves from skin and place in a medium-sized bowl. Immediately squeeze some lemon juice over the avocado. Season avocado with kosher salt and pepper and mash with a fork. Taste for seasoning, adding more lemon juice if desired.
- Spread mashed avocado mixture onto toast. Top with cherry tomatoes and mozzarella. Sprinkle with flaky sea salt, garnish with basil and drizzle with balsamic glaze. Serve immediately.
No-cook recipe Nº2
White Gazpacho & Tomato Toasts
- 6 slices of thick country white bread
- 1 large seedless (English) cucumber
- 2 cups seedless green grapes
- ½ cup blanched almonds
- 2 small cloves garlic
- 2 tsp. sherry vinegar
- ¼ cup Extra virgin olive oil
- 2 tbsp. Extra virgin olive oil
- 2 medium ripe tomatoes
- 8 slice country white bread
- In medium bowl, soak bread cubes in 1/2 cup cold water; set aside.
- In blender, pulse cucumber, grapes, almonds, garlic, 1 1/2 cups cold water, and 1 1/2 teaspoons salt until finely chopped. Add soaked bread; puree until smooth.
- Pulse in vinegar and 1/4 cup olive oil. Refrigerate until cold, at least 4 hours or up to 24 hours.
- With box grater set in large bowl, grate tomatoes. Discard skins. To tomato pulp, add remaining 2 tablespoons oil and pinch salt.
- To serve, divide gazpacho among bowls. Garnish with additional oil and chopped almonds, if desired. Spoon tomato mixture onto toasts. Serve with gazpacho
No-cook recipe Nº3
Mediterranean Tuna Lettuce Wraps
- 10 oz of tuna
- ½ cup kalamata olives
- ½ cup feta cheese
- 2 small bell peppers
- ½ red onion, chopped
- 1 can (15.5 oz) chickpeas, rinsed and drained
- Zest and juice of one lemon
- 1 tbsp. dijon mustard
- 1 tbsp. extra virgin olive oil
- 2 tsp. fresh mint, chopped
- 1 tsp. sea salt
- 1 pint grape tomatoes, halved
- Bib lettuce, Iceberg lettuce
- In a large mixing bowl add tuna, kalamata olives, feta cheese, bell peppers, red onion, chickpeas, zest and juice of one lemon, dijon mustard, olive oil and sea salt.
- Stir well to combine.
- Add tomatoes and gently fold into the mixture.
- Place a scoop of the tuna mixture in a large piece of lettuce and wrap up.
No-cook recipe Nº4
Deli Roast Beef Summer Rolls
- 1 large garlic clove, smashed
- 1 1/2 tablespoons light brown sugar
- 1 teaspoon Thai green curry paste
- 2 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/3 cup mayonnaise
- 4 cups coleslaw mix
- 1/2 pound rare deli roast beef, thinly sliced and cut into 1/2-inch strips
- 24 six-inch-round rice paper wrappers, plus more in case of breakage
- In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.
- In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.
- Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap–lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.
- Just before serving, cut each roll in half and serve with the dipping sauce.
No-cook recipe Nº5
Southwestern Corn & Shrimp Soup
- 4 packages (10 oz each) frozen corn kernels, thawed
- 1 cup low-fat yogurt
- 1 cup milk
- 1/3 cup fresh lime juice (from 2 or 3 limes)
- 1 teaspoon ground coriander
- Pinch cayenne, pepper
- 1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
- Coarse salt and ground pepper
- 1 cup grape tomatoes, halved
- 1 avocado, halved, pitted, peeled, and diced
- In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne.
- Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
- Serve garnished with tomatoes, avocado, and reserved whole shrimp.
Sources: Delish, Becky’s Best Bites and Food & Wine.
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