When temperatures soar above 80 degrees, it’s OK to use the word “cook” loosely. This time of year, dinners are often made on the fly anyway, tossed together after a day at a park or by a pool. The New York Times Cooking recipes below stick to those unwritten rules of summer cooking: They must be bright and quick, with absolutely no oven required.
This Seville-style gazpacho from Julia Moskin makes the perfect lunch or dinner on days when turning on the stove sounds sacrilegious. This chilled, creamy (but creamless!) soup takes a cool 20 minutes to blend, season and strain.
A well-dressed salad can make for a light but filling summer meal. “Adding to the chorus of folks saying this dressing is stellar!” one commenter wrote of the umami-rich blend of cashews, garlic, mustard, miso paste and caper brine in this recipe from Becky Hughes. If it’s too hot