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Easy No-Cook Recipes to Deal with Summer Heatwaves


Who wants to slave over a hot stove when it's sweltering outside? These are the no-cook recipes you need to stay cool.



Chilled Spanish gazpacho is absolutely ideal for summer. With fresh in-season tomatoes and ingredients you probably already have on hand, it comes together in no time. 

Serves 4-6

  • 2 lb tomatoes, cored and chopped
  • 1 small cucumber, peeled, deseeded and chopped
  • 1 medium red bell pepper, cored and chopped
  • 1/2 small onion, peeled and chopped
  • 2 small garlic cloves, peeled
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1 slice of white bread, soaked with crusts removed
  • More chopped veggies to garnish


Add all the ingredients to a blender, and mix for 1 minute until all the ingredients are combined and you get a smooth consistency. Transfer to a sealed container, and chill in the refrigerator for at least 3 hours.

When ready to serve, pour into glasses and enjoy as a refreshing starter, or serve in bowls for a light meal. Add some fresh chopped veggies to garnish, if desired.

More steaming articles

Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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