It’s been a sizzling hot summer, and when a heat wave descends on us it’s time to keep the heat off in the kitchen with our favorite no-cook and no-bake recipes.
When the days are hot and draining, there’s nothing like a meal that’s cool, delicious and energizing. The last thing we want to do is heat up the kitchen by turning on the stove or oven.
And with more heat waves anticipated, we’ve scoured our community’s recipe archives to round up our best no-cook and no-bake recipes to help you prepare deliciously satisfying dishes and desserts that require no heat. OK, we do admit that we cheated just a little and included some recipes that require some (very, very little) heating—but nothing to get heated about.
We’ve got vibrant gazpachos, whipped cheese dips and refreshing crudos, leveled-up sandwiches, toasts and salads, flavorful salad rolls, poke bowls and pastas. And of course, delightful desserts such as a creamy tiramisu, fun ice pops and paletas, easy-to-make granitas and sorbets and no-bake cakes, tarts and pies.
Here are over 100 ideas to sustain you through the hot days, best enjoyed with a refreshing summer sipper in hand.
And here’s a pro tip: Take the opportunity of a cooler day in advance of a heat wave to meal prep your proteins, rice and other grains, pasta and vegetables.
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From refreshingly light chilled cucumber soups to flavor-packed gazpachos—a traditional Spanish cold soup from the very hot Andalusia region of southern Spain—and our riffs on the classic, summer produce and fruits make for deliciously cool soups.
It’s peak tomato season, and you’ll find these refreshingly delicious tomato gazpachos on weekly rotation at our tables. To keep it classic, try this Gazpacho from Paleo Monday to Friday. Or try our Smooth and Chilly Gazpacho, which includes bread and is made with a blend-strain-blend technique for an utterly smooth and integrated gazpacho. Heirloom golden tomatoes, summer squash and yellow bell peppers star in Edible Rhody’s Golden Gazpacho. Or for something a little less acidic, try Edible Sarasota’s Salmorejo with Gulf Coast Caviar, cousin to the gazpacho, which includes soaked bread and a hearty amount of luscious olive oil for a creamy cold blended soup.
Image: Salmorejo, Edible Sarasota
Light and refreshing blended salads in a soup bowl. Edible Santa Barbara’s Gazpacho Verde is chock-full of lettuce and herbs—and can be made spicy or mild depending on the type of pepper you use. This Green Juice Salad from Around the World in 120 Salads has two parts: a fresh sorrel juice “soup” (spinach works too) topped with a zucchini-cucumber-avocado-and-mozzarella salad. And this Tomatillo Gazpacho from Nourish & Glow, with tomatillos, cucumber, avocado, green chiles and herbs, practically glows with healthy nutrients.
Image: Gazpacho Verde, Edible Santa Barbara
Sweet watermelon rounds out the acidity and heat of tomatoes, onions, garlic and vinegar in Edible Vancouver Island’s Watermelon Gazpacho. For something with a spicy kick balanced with additional sweetness from bell peppers, try Edible Ojai & Ventura County’s Summer Watermelon Gazpacho. Or lean into sweet, creamy and tangy with Edible Michiana’s Lavender Melon Gazpacho.
Image: Watermelon Gazpacho, Edible Vancouver Island
Juicy cucumbers (which are a fruit, by the way) top the list of water-dense produce, taking these cold soups to next level refreshment. Try this bright green and fragrant Chilled Cucumber-Spinach Soup with fresh herbs and sweet shallot. Edible South Florida’s Chilled Cucumber and Cubanelle Gazpacho is rich and creamy, balancing the acidity of the vinegar, citrus and yogurt with raw cashews. Or go sweet and savory with Edible Maine’s Chilled Strawberry-Cucumber Gazpacho. Or sweet, savory and tangy-creamy with a hint of spicy with Edible Michiana’s White Gazpacho with Cucumbers and Grapes.
Image: Chilled Cucumber-Spinach Soup, Edible Communities
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From citrus-”cooked” ceviches and cocktails to cold cheese spreads and sweet and savory summer fruit-based appetizers, these recipes call for more assembly than cooking.
A spin on a classic summer salad, this appetizer is so simple you can drum it up for any impromptu summer fete all season long. It’s sweet, creamy, tangy, crisp and herby with a hint of spice, all combined to make it utterly refreshing. What’s more, it skips all the work of having to peel a watermelon and you can get a perfectly balanced mouthful with every bite.
Recipe from Edible Sarasota
The only heat required for this dish is to toast the baguette slices. Chopped figs are tossed with tangy vinegar, salt and pepper and left to sit for 20–60 minutes for the flavors to blend. Spread the toasted baguette slices with a layer of pungent cheese then top it with the fig mixture for an easy yet sophisticated starter.
Recipe from Edible Communities
Let the citrus do the work. When diced cubes of raw fish are marinated in citrus juices, the citrus cures or “cooks” the fish. Edible Ojai & Ventura County’s Limón Ceviche is a Peruvian classic. We love it as is, but when we’re craving a sweet touch to cut through the acidity, we chop up some mango to fold into the ceviche or try adding a bit of 7-Up right before serving (after “cooking”). Edible Boston’s Striped Bass Cocktail adds a bit of heat with cayenne pepper, horseradish and green Tabasco, which is balanced with creamy avocado and sweet corn.
Image: Striped Bass Cocktail, Edible Boston
A campechana is a Mexican seafood cocktail with a variety of seafood—which can be cooked or raw—in a spicy, zesty and tomatoey sauce. If you prefer cooked seafood, these can be no-cook cheat recipes, with cook-time rarely longer than 5-minutes of blanching or roasting. For our favorite recipes, try Edible San Diego’s Three Step San Diego-Style Campechana, which keeps it simple with ketchup, Clamato juice and prepared pico de gallo. Or start more from scratch with Edible Sarasota’s Calamaria & Shrimp Campechana, which goes for roasted seafood and a sauce made with fresh tomato juice and spices (instead of Clamato) and the requisite ketchup.
Image: Calamaria & Shrimp Campechana, Edible Sarasota
Crudo is a classic Italian dish of fresh raw seafood that’s lightly dressed with olive oil, citrus juice or vinegar and seasonings. Edible Sea to Sky’s Crudo di Capesante is made with fresh sweet scallops and drizzled with a citrus dressing and olive oil, then topped with jalapeños, pickled cucumbers, avocado purée and agrodolce (a sweet-and-sour Italian condiment). If you prefer fish, try Edible San Fernando Valley’s California Yellowtail Crudo with Dandelion Green Pistou, Pickled Shallots & Peppers and Edible Flowers with peppery notes from the dandelion and microgreens and a spicy acidic kick from the pickled peppers and shallots.
Image: Crudo di Capesante, Edible Sea to Sky
Festive and versatile, a crudités platter is a large dish of raw vegetables which can be left whole, sliced, diced and cut—and is perfect for entertaining when served with a dressing, some hummus or one of the dips below. Use peak summer produce such as cherry tomatoes, cucumbers, summer squash such as yellow squash and zucchini, okra, beets, bell peppers and green beans. And decorate with edible flowers if you wish.
Recipe from Edible Santa Barbara
We love packaged smoked fish (tinned or found in the refrigerated aisle) for any occasion but they are the ultimate ingredient for no-cook meals. Any smoked fish will work well here. The key is to flake the fish (not to blend) into the ricotta-cream-cheese base for maximum texture and flavor.
Recipe from Edible Boston
Edible Sea to Sky’s Whipped Feta Spread with Hot Honey is a delightful combination of feta, cream cheese and yogurt brightened with the juice and zest of lemon. (Come back for the accompanying recipe for rosemary crackers when it’s cool enough to bake.) Edible Northeast Florida’s Spicy Herbed Labneh is a lusciously creamy yogurt-based dip topped with olive oil and a spicy dagga (or salsa). If you prefer a dip that’s less tangy, Edible Madison’s Herby Cottage Cheese Dip uses mild, rich and creamy cottage cheese as the base.
Image: Whipped Feta Spread, Edible Sea to Sky
With tomato season at its peak, some kind of salsa is on the menu multiple times a week. And with berries also in peak form, this salsa with a fruity blend of fresh berries, tomatoes, lime, mint and jalapeño peppers is peak summer. Eat it with chips as a salsa fresca but it also pairs beautifully with grilled chicken or seafood (when you’re cooking with heat, that is).
Recipe from Edible Boston
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Salads may be the obvious option, ordinarily appearing in every list of no-cook recipes, but from side salads to light and full-meal salads, these recipes are anything but ordinary.
When we take the time to roast a chicken, the rule in our kitchens is to roast two, which comes in handy for Edible Bozeman’s Busy Weekday Chicken Salad—perfect for busy days as well as it’s-too-hot-cook days. Or make it a habit to hard-boil eggs for the week in advance, making this easy, five-ingredient (two are salt and pepper and another one is optional) Green Egg Salad from Edible Boston even easier.
Image: Busy Weekday Chicken Salad, Edible Bozeman
Canned chickpeas save the day. Mix with some fresh herbs and condiments you already have in your pantry then serve with whole-grain bread for a delicious plant-based protein meal that is deliciously nutritious.
Recipe from Edible WOW
Go beyond the tuna salad sandwich with these quick-and-easy canned-tuna-based salad recipes. Edible Boston’s Tuna, Fennel and Bean Salad (Insalata di Tonno, Finocchio e Fagioli) can be substituted with canned beans for a flavor- and protein-packed salad. Edible Ojai & Ventura County’s Tuna-Stuffed Avocados show you how an avocado half makes the perfect nesting place for a scoop of tuna salad for a light meal full of healthy proteins, fiber and fat. Or try Edible Delmarva’s Salad Nicoise for our favorite bistro-style salad. And while the traditional version involves some no-cook cheats (namely hard-boiled eggs and potatoes), you can either make these in advance on a cooler day or skip them altogether.
Image: Tuna, Fennel and Bean Salad, Edible Boston
Fresh and flavorful, tuna poke is dropped onto a bed of bibb lettuce (instead of rice) and drizzled with a dressing made of soy sauce, lime, rice wine vinegar and two types of oil, then topped with bits of wonton crisps. Pre-made wonton crisps can keep this no-cook but if you prefer to make them at home, simply cut wonton wrappers into strips, spray the batch with oil on both sides and pop them into the air fryer for 3–4 minutes (check on them and toss halfway through).
Recipe from Edible Bozeman
Gravlax is a traditional Nordic dish that is cold cured in a mixture of salt, sugar and herbs. You’ll need to plan in advance as the cold cure requires at least 24 hours of refrigeration but only 30 minutes (if that) for preparation. Yes, gravlax is easy and simple to make! For the salad, simply skip frying the capers to make it no-cook. As for the pesto, you can skip toasting the pine nuts and go raw (traditional alla Genovese) for a lighter, more herbaceous dressing.
Recipe from Edible Sea to Sky
Peak summer fruits, creamy burrata and salty prosciutto play beautifully together in these salads that are perfect for summer dinners outdoors and picnics. You don’t need a separate dressing for Edible Boston’s Peaches, Burrata and Prosciutto, which quick-marinates the peaches and basil in honey, lemon juice, olive oil and salt and drizzles the resulting juices on top. If berries are more your jam, Edible Michiana’s Raspberry, Burrata and Balsamic Salad, with a raspberry balsamic vinaigrette on top of the fresh raspberries, burrata cheese, prosciutto, pecans, arugula and basil, is a guaranteed pleaser.
Image: Peaches, Burrata and Prosciutto, Edible Boston
The perfect side salad or main dish, this panzanella brings all of the delicious textures and flavors of nectarines, cherry tomatoes, salami, fresh mozzarella and toasty bread. Toast the bread in the toaster (or conventional) oven to avoid the heat from the stovetop.
Recipe from Edible Michiana
You need no dressing for this Watermelon Feta Olive Salad with super sweet watermelon, briny feta cheese, salty oil-cured black olives, fresh mint and fresh black pepper. The fragrant and super sweet cantaloupe, chives, fresh goat cheese and mildly spicy and salty salami in Edible Madison’s Sweet & Savory Cantaloupe Salad meld together with flavors that please the palate. And honeydew and cucumber, which come from the same family, make a surprisingly terrific pair as evidenced in Edible Boston’s Honeydew & Cucumber Salad with Daikon, Cilantro and Chilies.
Image: Watermelon Feta Salad, Edible Communities
Light and refreshing yet satiating, this summer slaw with a sweet and tangy Greek yogurt dressing can be made ahead and is perfect for a cookout or picnic. The vegetables for the slaw can be roughly cut then chopped smaller and uniform using a food processor.
Recipe from Edible Cape Cod
Thinly sliced and tossed in a creamy and tangy dressing with fresh herbs and shallots, Edible Vancouver Island’s Traditional German Cucumber Salad (Gurkensalat) is our deliciously sneaky way to use as many cukes as we can from our overabundant garden haul. But when we get our hands on Mexican sour gherkin cucumbers (aka cucamelons), our go-to is this Cool Cucumber Salad from Taqueria with sweet grapes, salty capers, nutty seeds, fresh herbs, fennel, salted ricotta and a zesty lime dressing.
Image: Gurkensalat, Edible Vancouver Island
There’s a lot of berries in this salad yet it’s more savory than sweet, with the brilliant trio of berries balanced with crunchy cucumbers, fresh herbs and a tangy Greek yogurt dressing. Feel free to play around with the ingredients—add more greens, or some nuts, or try different herbs.
Recipe from Edible Communities
Spoon salads are simply salads so chopped (or with ingredients small enough), you can eat them with a spoon. While they make beautiful side salads, all you need is good bread to complete the meal. This Cooling Summer Spoon Salad with cucumbers, fennel, celery, green pepper, microgreens, seeds and legumes is super green, crunchy, cooling and versatile. Edible Boston’s Stone Fruit and Heirloom Tomato Tabouli does require cooking the bulgur but that step begs to be made in advance (perhaps during the cooler evening before) as it needs to be completely cooled before it’s added to the salad. Edible Monterey Bay’s Tomato Spoon Salad is vibrantly flavorful with the addition of peppers, cheese, mushrooms, chorizo (or salami), red onions and a punchy dressing. And this super easy Corn Salad à la Minute with jalapeños, cilantro and red onions is 100% no-cook made with sweet raw corn kernels.
Image: Cooling Summer Spoon Salad, Edible Communities
A quick noodle salad with endless possibilities, this recipe is perfect for fridge cleanout meals. The suggested veggies can be swapped for whatever you have on hand and you can use leftover spaghetti instead of buckwheat noodles if that’s what you have on hand. The dressing made with a few spoonfuls of hummus and pantry ingredients such as soy sauce and sesame oil adds creaminess to the sauce and body to the salad.
Recipe from Edible San Diego
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A salad wrapped in thin rice paper, super versatile gỏi cuốn (or Vietnamese summer rolls and aka spring rolls) are our favorite go-to snacks, appetizers and light meals. The addition of rice vermicelli noodles and any proteins will require quick cheats on no-cook days but you can lean into cold or reheated leftover proteins or ingredients that only require only five minutes of cooking time or less.
These summer rolls are filled with fresh cucumbers, crisp tangy-sweet đồ chua (pickled daikon and carrots), fragrant herbs, peppery edible flowers, rice vermicelli noodles, lettuce and the protein of your choice and accompanied by a rich savory garlic and cashew sauce (with a gluten-free vegan hoisin).
Recipe from Edible Berkshires
The versatility of rice paper salad rolls is highlighted with the use of a variety of fresh produce and the offering of two sauces. The peanut sauce is rich and creamy, savory and slightly sweet. The sesame cilantro sauce is lighter but with a nuttiness from the sesame seed oil. Neither sauce requires any special tools and can be made easily so we highly recommend serving both for a party (even a party of one).
Recipe from Edible San Fernando Valley
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Break free from the same-old-tired-sandwich loop with these leveled-up recipes that make the most of summer’s bounty.
We spend nine months of the year dreaming of ways to eat all the tomatoes when they hit their peak, and these quick-and-easy open-faced sandwiches (or tartines, if you want to go with their French-fancy name) are at the top of the list. This Sungold Tomato Tartine just needs assembling: tangy chevré cheese is spread over toasted country bread, layered with a dollop of chili jam and topped with super sweet Sungold cherry tomatoes, basil and salt and pepper. And this Tomato Toast with Scallion Cream Cheese & Everything Spice with thick slices of beefsteak tomato only calls for one additional step—preparing the cream cheese mixture (literally just mixing the ingredients in a bowl)—before assembly.
Recipes from Edible Madison
High-quality (and preferably local) ingredients make all the difference in a simple recipe like this one. Leftover spiral ham or a good-quality deli ham will work as well. Extra-sharp cheddar is a must. Find the most peppery arugula you can get. Good crusty thick-sliced bread is another must (we recommend a light toast only if the bread is not super fresh). And if you’ve never thought about using chutney as a spread for your sandwich, start now.
Recipe from Edible Boston
Imagine the Salade Niçoise as a sandwich and you’ve got the pan bagnat. This one goes full tilt on the ingredients and it’s packed onto a large ciabatta loaf to feed a crowd. It is flavor-packed with olive-oil-packed tuna and anchovies, olives, capers, marinated artichoke hearts, fresh cucumbers, radishes, lettuce, heirloom tomatoes, a citrus-mustard vinaigrette and a no-cook cheat: hard-boiled eggs. While it’s easy to make, you’ll want to plan ahead as the sandwich will need to refrigerate for at least 6 hours and up to overnight for the flavors to meld and seep into every nook and cranny.
Recipe from Edible Berkshires
If we wanted to be super literal, the name of this sandwich should be the “Bacon, Lettuce and, Most Importantly, Tomato Sandwich”. The bacon is worth the no-cook cheat (let the oven do the work for 15–20 minutes), but it is the tomato that is the star here so make it beefsteak and heirloom and taste summer with every bite.
Recipe from Edible Lehigh Valley
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You’ll need cooked rice for these recipes but with a rice cooker, the grains practically cook themselves.
This quick-to-assemble dish is packed with umami. The tuna poke is salty-sweet and light yet rich and is made with raw sashimi-grade tuna, sweet onions, macadamia nuts, soy sauce, sesame oil and honey. The spicy mayo crab contrasts and balances. While the two can be eaten as separate bowls, the combination elevates the dish to another level.
Recipe from Edible Sarasota
If you’re not a fan of Hawaiian poke because of how sweet it is, the Japanese tekkadon is the answer. Tuna and avocados are cubed and added to a marinade of soy sauce, sake, mirin, wasabi paste and sesame seeds. It has all of the umami of poke without the sweetness plus a spicy kick from the wasabi paste.
Recipe from Cook Japanese at Home
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You’ll need to cook the pasta and (almost) nothing else for these recipes—yup, including the sauce.
Keep it no-cook and make this your go-to after-cookout dish, where you, genius that you are, had the forethought to drop some extra zucchini and corn on the grill. Just cook the pasta, assemble and serve.
Recipe from Edible Sarasota
Pasta doesn’t get easier than this. Edible Nashville’s No-Cook Tomato Sauce relies on simple but freshest ingredients—such as vine-ripened tomatoes and high-quality olive oil—and the addition of toasted pine nuts balances the acidity of the tomato sauce. Edible Phoenix’s Fresh Heirloom Tomato and Basil Fettuccine may have you scouring your local pasta makers and specialty grocers for a pre-flavored artisanal fettuccine but the built-in flavors in the pasta will elevate the dish with zero additional effort or ingredients.
Image: No-Cook Tomato Sauce, Edible Nashville
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A summer sweet fruit with condiments. Delectably creamy and spoonable tiramisus, trifles and fools. Frozen granitas, sorbets, sherbets, pops, paletas and even a soufflé. Cakes, pies, tarts and dessert snacks. All this and (almost) no cooking or baking.
More a concept than recipe, you simply dip a strawberry into the sour cream then press lightly into the brown sugar. The lush sweetness of the strawberry shines brighter when paired with the tang of the sour cream and the earthy sweetness of brown sugar.
Recipe from Edible Santa Barbara
Edible Berkshires’ Strawberry Tiramisu is a 100% no-cook recipe calling for store-bought ladyfingers (as is traditional), premade strawberry or raspberry jam, and fresh berries for a delightfully creamy, yet refreshing, tiramisu. Get the poundcake from the bakery or the store for Edible Bozeman’s Red, White, & Blueberry Trifle and for a complete no-cook recipe, make the recipe a lightly lemon glazed one. And all this Easy Strawberry Fool requires is a simple hulling and mashing of the strawberries and whipping of the cream to make a deliciously elevated dessert without the fuss.
Image: Strawberry Tiramisu, Edible Berkshires
Not technically a soufflé, it is frozen rather than baked, allowing you to skip the heat of baking as well as the anxiety baking a soufflé generally induces. All that is required is six ingredients (two of them garnishes) for an elegant dessert that is light and airy and sweet-but-not-too-sweet.
Recipe from Edible Bozeman
Herbaceously sweet and refreshingly light, Edible Phoenix’s Honeydew Melon and Lemon Basil Sorbet leaves the bulk of the work to the high speed blender and ice cream maker. We need all the tomato recipes for our seasonal overabundance and this Tomato Granita from Appalachian Appetite is a decade-old favorite. Want more? Get 9 additional granita, sorbet and sherbet recipes from our summer dessert roundup that range from 100% no-cook to no-cook cheats that involve a quick simmer or boil.
Image: Honeydew Melon and Lemon Basil Sorbet, Edible Phoenix
We rounded up our favorite frozen pop and paleta recipes for our summer dessert roundup, and most of them are no-cook or almost no-cook (requiring just a quick simmer or boil), including the Berry-Peach Greek Yogurt Ice Pops, Wineberry Pops, Peach Popsicles, Summer Melon Freezer Pop, Key Lime Pie Pops, Agua de Jamaica (Hibiscus) Paletas, Chocolate-Coco Paletas, Grown-Up Berry Ice Pops, Cantaloupe Margarita Pops, Bourbon & Peach Sweet Tea Popsicles, and Café con Leche Ice Pop.
Image: Berry-Peach Greek Yogurt Ice Pops, Edible Ojai & Ventura County
Imagine a Reese’s peanut butter cup and s’more smooshed into a cheesecake—it’s the sweetly nostalgic cake that summer begs for. It does require a quick boil of the cream so that the chocolate and peanut butter can be melted into a creamy ganache, but the sweet cooldown that this cake promises makes the short suffering well worth it.
Recipe from Fridge Cakes, shared by Edible Nashville
For when you’re craving the rich and creamy goodness of a cheesecake, but can’t stand the thought of heating up your kitchen. Edible Ojai & Ventura County’s Lavender Blueberry No-Bake Cheesecake features a crust made of raw almonds, raw cashews, dates and lavender with a filling made with cream cheese, fresh blueberries and floral lavender. Edible East Bay’s No Bake Lemon Cheesecake with Mango Sauce is sweet-tart and tropical with homemade mango sauce. And Edible South Florida’s Polly-O No Bake Ricotta Cheesecake offers a lighter version with a simple but delicious creamy ricotta filling.
Image: Lavender Blueberry No-Bake Cheesecake, Edible Ojai & Ventura County
These pies require some no-cook cheats, but nothing to get heated about. Edible Sarasota’s Caramel Fudge Sundae Pie, with a chocolate-sandwich-cookie crust, store-bought caramel ice cream and homemade fudge, only requires heat to melt the ingredients for the fudge together. And Edible Western NY’s Birthday Pie, with a crisped rice cereal crust, vanilla ice cream and a chocolate-fudge-peanut-butter-caramel sauce, needs heat to brown the butter for the crust.
Image: Birthday Pie, Edible Western NY
Edible Sarasota’s Lemon-Berry No-Bake Tart is an easy crowd-pleaser with a vanilla-sandwich-cookie crust, mascarpone-cream-cheese filling and topped with fresh raspberries and raspberry jam glaze. The crust calls for melted butter but there’s the microwave for that. Edible San Diego’s Heart-Healthy Raw Chocolate Tartlets is gluten-free, dairy-free, vegan and packed with deliciously nutritious nuts, avocados, coconut oil and cocoa powder.
Image: Lemon-Berry Tart, Edible Sarasota
These Mini Granola Candy Cups from Edible Vermont are made with crunchy granola, nut butter and a layer of rich dark chocolate—and the only heat you need is to melt the chocolate chips in the microwave. Edible Jersey’s No-Bake Chocolate Macaroons are made with flaked coconut, almond meal, cacao powder and nibs, bound together with melted honey and coconut oil (on low heat on the stovetop). Edible Boston’s Healthy No-Bake Chocolate Bars (Vegan), best enjoyed when frozen, are gratifyingly easy to make and if the day is really hot, you won’t even need heat to melt the coconut oil for the bar and the filling. Also vegan, and 100% no-cook, you can just mix and roll your way to Edible Western NY’s No-bake Chocolate Chip Nut Butter Energy Balls.
Image: Mini Granola Candy Cups, Edible Vermont
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