Nourishing No-Cook Recipes
September may be right around the corner, but it’s still officially summer, and it’s still officially hot out. That’s why I’m sending these no-cook recipes your way. They are nourishing, satisfying and flavorful, but don’t require any heat at all to get them on the table. Stay cool, and enjoy!
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Avocado Cucumber Soup
This cool, creamy Avocado Cucumber Soup, with a lovely bright tang from kefir and lemon juice and floral aroma of basil, is as easy to make as a smoothie—just blend all the ingredients and chill. If you don’t have kefir, you can use plain yogurt plus a little extra water to thin the soup to your liking.
Rainbow Vegetable Sandwich with Curried Tofu Salad
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This rainbow vegetable sandwich dishes up layers of colorful vegetables and a creamy, yellow curried tofu salad piled between slices of hearty whole-grain bread. Feel free to build your own rainbow based on whatever vegetables you like or have around, or swap out the tofu salad for egg salad or a couple of slices of yellow cheddar.
Mashed Chickpea Toast with Parsley and Capers
Photo by Dixie D. Vereen for The Washington Post
This chickpea toast recipe is made with simple ingredients you probably have on hand, yet they have a certain elegance that makes them as perfect for a cocktail party as they are for a satisfying everyday snack or light meal along with a soup or salad. They couldn’t be easier to pull together.