As temperatures soar, the kitchen can feel like an oven itself. Turning on the stove can feel unbearable when all one desires is a cool meal that doesn’t compromise on deliciousness. Takeout is convenient, but home-cooked creations can still be achieved without overheating. Enter a variety of chef-inspired recipes that deliver great taste while ensuring the chef remains cool.
Six Refreshing No-Cook Recipes for Hot Days
The Bouquet – Petros Dimas
For those looking to impress at their next gathering, Petros Dimas of Makris presents The Bouquet, a creative salad that is as simple as it is elegant.
Ingredients:
– 30-40 pieces of seasonal salad leaves, along with green, edible flowers, and herbs
– 2-3 chive stalks
For the vinaigrette:
– 10ml extra virgin olive oil from the farm
– 10 ml aged vinegar from the farm
– 5ml lemon juice from the farm
– Pinch of salt
– Pinch of pepper
– 10g macadamia nuts
– 10g parmesan-style cheese
– 10g pear pearls
Method:
For the dressing: Combine all vinaigrette ingredients carefully to avoid damaging the nuts or pearls. Gather the assorted leaves, flowers, and herbs, tying them with chive stalks to form a bouquet. Position this centerpiece on a plate and drizzle the vinaigrette over it.
Smashed Cucumber Salad with Soy, Ginger, Sesame, and Fragrant Basil – Luke Selby
Luke Selby, formerly of Le Manoir aux Quat’Saisons, emphasizes fresh flavors during the heat. His smashed cucumber salad thrives with minimal cooking, making it a versatile side.
Ingredients:
– 2 large cucumbers
– 2 spring onions, finely sliced
– 1 red chili, finely sliced
– A generous handful of coriander leaves
– A generous handful of fragrant Thai basil leaves, torn
– 1 tbsp toasted sesame seeds
– Crispy shallots (optional)
For the dressing:
– 1 thumb-sized piece of ginger, finely grated
– 2 cloves garlic, finely grated
– 3 tbsp light soy sauce
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 1 tsp honey
– Juice of 1 lime
Method:
Using a rolling pin, gently smash the cucumbers before tearing them into smaller pieces. Place these in a colander sprinkled with sea salt for fifteen minutes to extract extra moisture, then pat dry. Whisk together all the dressing ingredients. In a serving bowl, toss the cucumbers with the dressing, spring onions, chili, coriander, and Thai basil. Finish with sesame seeds and optional crispy shallots, allowing the dish to rest for 10 minutes before serving.
Tomato and Cucumber Somen with Sashimi – Kyle Connaughton
Kyle Connaughton of SingleThread embraces the Japanese philosophy of shokibarai, or foods meant to combat summer heat. His somen noodle recipe requires boiling water, but the result is worth it.
Ingredients:
– 1 small cucumber, thinly sliced
– 3 teaspoons sea salt
– 3 ½ cups dashi
– 1 cup ponzu sauce
– 2 bunches somen noodles
– 4 ounces sashimi-grade hamachi or yellowtail
– 10 small cherry tomatoes, halved or quartered
– 1 tablespoon extra-virgin olive oil
– 1 tablespoon light sesame oil
– 2 teaspoons sesame seeds
– 12 small basil leaves
– 8 shiso leaves
– Edible flower petals, such as nasturtium
Method:
Mix cucumber slices with salt and chill them. Combine dashi and ponzu in a bowl. Boil water, cook the somen noodles for five minutes, then cool them under cold water. Slice sashimi and chill. In serving bowls, arrange the somen, followed by the cucumbers, sashimi, and tomatoes. Top with dashi ponzu, olive oil, sesame seeds, basil, and shiso leaves before serving.
Baked Beetroot and Wensleydale Cheese Salad – Eugene Korolev
Eugene Korolev of Sino offers a beetroot salad that requires minimal oven time—just under ten minutes. It features a combination of earthy flavors and textures.
Ingredients:
– 1kg ripe tomatoes, cored and chopped
– 250g organic cooked beetroot
– 150g Wensleydale cheese with cranberry
– 1 bulb fennel, thinly sliced
– 30g sunflower seeds
– Organic rocket
– 40ml walnut oil
– 1 clementine
– Sea salt
Method:
Preheat the oven to 400°F. Toss beetroot quarters with walnut oil and salt before roasting for seven minutes. Toast sunflower seeds in the oven for two minutes. Combine fennel with clementine juice and remaining walnut oil for five minutes before straining. Arrange rocket on a plate, add fennel, beetroot, and clementine-walnut dressing, then finish with grated cheese.
Barbecue Chicken with Red Pepper and Zucchini Salad – Jun Tanaka
When the heat makes the kitchen unbearable, grilling becomes the preferred cooking method. Jun Tanaka of The Ninth recommends an upscale barbecue dish featuring chicken paired with delectable vegetables.
Ingredients:
– 2 baby chickens (spatchcocked)
– 50g feta cheese, crumbled
– 2 zucchinis, sliced lengthwise
– 100g roasted red peppers, cut into strips
– 1 Tropea onion, sliced
– 20g extra virgin olive oil
– 10g balsamic vinegar
For the dressing:
– 100g Kalamata olives, chopped
– 1 shallot, chopped
– 1 red chili, chopped
– 40g capers
– 10g sherry vinegar
– 25g extra virgin olive oil
Method:
To prepare the olive dressing, combine all ingredients in a bowl. Oil the chicken skin, season it, and place it on the grill to cook. After ten minutes, flip it over and continue to cook until the internal temperature reaches 170°F. Allow it to rest for five minutes. In a bowl, combine zucchinis, peppers, and onion with balsamic vinegar and olive oil. Serve the chicken with the olive dressing and vegetable salad.
Gazpacho by Merlin Labron-Johnson
Gazpacho stands out as a quintessential summer dish, refreshing and easy to prepare without any heat involved. Merlin Labron-Johnson’s version introduces a hint of spice with padron peppers, making it customizable for various palates.
Ingredients:
– 1kg ripe tomatoes, cored and chopped
– 300g padron peppers, chopped
– 1 cucumber, peeled and chopped
– Half a red onion, peeled and chopped
– 2 cloves garlic
– 100ml olive oil
– 100ml pickle brine
– 2 tbsp high-quality red wine vinegar
– 2 slices of old bread, crusts removed
– 1 tsp smoked paprika powder
– Sea salt
Method:
Combine tomatoes, onion, garlic, peppers, and cucumber in a large bowl, seasoning liberally with sea salt. Spread out the mixture on a tray and freeze for one hour. After thawing, blend the vegetables with bread, olive oil, pickle brine, vinegar, and smoked paprika. Strain the mixture and season as needed. Chill in the refrigerator for at least four hours before serving in cold bowls with croutons and a drizzle of olive oil.
