Recipes for the Steamiest Summer Days

“It’s too hot to cook.” I’ve uttered these words dozens of times this summer before turning to the freezer in a desperate search for something cold to eat. And, as much as I wish I could subsist on ice cream for dinner, it’s not exactly the best option day after day. 

That’s why, in a time when record-breaking temps are plaguing the globe (and women specifically), we’ve asked our staffers and contributors what tried-and-true dishes they turn to when they yearn to cook without heat – or barely cook at all. Read on, gather your ingredients, and rest easy knowing you can feed yourself, your loved ones and even guests without breaking a sweat.

I take a block of chilled silken tofu and plop it onto a dish. Then I pour whatever I've got in the fridge on top. It could be ponzu or teriyaki sauce or Bachan Japanese barbecue sauce or a mix of sesame oil, soy sauce, sugar and white vinegar. If I'm being fancy, I chop up a little scallion to throw on top. Then I eat it with a tiny spoon. The dish is satiating, delicious, and totally heat free! — Mara Altman, contributing writer

When yet another heatwave strikes, I fill the freezer with grapes, bananas and berries. Once they’re frozen, I blitz them in the blender — maybe with a little maple syrup. I tell my daughter it’s ice cream and, honestly, it comes pretty close. — Josie Cox, founding editor

When temps surpass 90F in the Pacific Northwest, I pull out my trusty Nutribullet. I’m a picky eater to begin with, and the heat only makes it harder to find the right bite. But making a smoothie always seems appealing, and I try to include something from each food group. Usually, it’s some variation on yogurt, plant-based protein powder, coconut milk, spinach, oatmeal, and my favorite fruit of the day. Extra credit if you sip it in front of the air conditioner. — Han Goldstein, social media editor

On hot summer nights (or, frankly, any time of year,) I always crave gazpacho. Most recipes end up tasting too sweet and tomato-saucy for me, but my friend (and Persistent contributor MP Dunleavey)  recently brought a huge container made from this New York Times recipe when she was visiting for a few days. It only takes 20 minutes, and all you need are tomatoes, a cucumber, a pepper, olive oil, an onion, garlic (of course), plus vinegar, salt and pepper to taste. Put it all in a blender or food processor, give it some time to get cold, and you’re done! The generous quantity of olive oil – a full half cup plus more for drizzling – is the key to its creaminess. — Paula Derrow, features editor

We’ve had a scorching summer here in the UK, and there’s nothing better than a hearty salad on a hot summer evening. I like mine packed with plenty of ingredients and served with a generous side of something toasted to mop up the leftovers. My current favourite? Waitrose’s Goat’s cheese, fig and honey salad with toasted sourdough on the side. Follow the recipe, or use it as inspiration and make it your own.  — Helen Simmonds, business director

How are you cooking for yourself in this heat? Send us an email at [email protected] and we may include it in an Instagram post! We'll be back with more recommendations next Friday.