No-cook recipes to get you through the rest of summer

The last thing any cook wants to do on a hot summer day is turn on the oven or stove top. I don’t know about you, but a hot oven turns my kitchen into a sauna.

We have several weeks of summer left, which means quite a few sultry days to contend with.

You can get beyond a bowl of cereal and milk with more sustaining no-cook dishes. Here are a few ideas to get you through.


Ceviche is the ultimate no-cook entree. Just make sure not to keep your fish in the lime juice too long — it will start falling apart.

In a large bowl, combine 1 pound of raw firm white fish (think halibut, snapper, etc), 1 ½ cups lime juice, ½ thinly sliced red onion, 1-2 ribbed, deseeded and chopped jalapenos, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Mix. Cover and refrigerate 20-45 minutes, or until the fish looks cooked when cut open.

Add your favorite toppings such as diced avocado, chopped cilantro, chopped tomatoes or diced cucumber. Serve with tortilla chips, tortillas or on its own.


Top this cheesecake with whatever fruit catches your eye wherever you grab produce. Passion fruit, mango, guava and carambola (starfruit) are in season right now.

In a large bowl, beat 2 (8-ounce) packages softened fat-free cream cheese and ½ cup white sugar together until smooth. Fold in 8 ounces frozen fat-free whipped topping (thawed). Pour mixture into a 9-inch graham cracker crust. Chill 3 hours. Top with fruit.


Opt for in-season avocados instead of tomatoes for a different take on gazpacho.

2 ripe avocados, pitted and peeled

1 cucumber, peeled, deseeded and chopped

½ red onion

2 garlic cloves, chopped

Juice of 1 lemon

1 small green chile, ribbed and seeded

Coarse salt and cracked black pepper to taste

2 cups water

In a blender or food processor, combine one avocado, onion, garlic, lemon juice and green chile and puree until smooth. Add the second avocado, cucumber, salt and pepper and puree until smooth. Gradually add water and puree until smooth. Pour soup into bowl; refrigerate until cold. Serve.

Follow food reporter Lauren Delgado at @OS_LaurenD on Twitter or @orlando.foodie on Instagram. She can also be reached at [email protected] or 407-420-5498.

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