When turning on the oven feels like a bad idea, summer cooking becomes less about heat and more about contrast. Crisp vegetables, creamy avocado, bright citrus and carefully balanced seasoning can create plenty of flavour without a saucepan or baking tray in sight.

These two recipes are especially useful on warm days: one is a silky cucumber and avocado gazpacho, the other a quick carrot salad with sesame and garlic. Both can be prepared ahead and served straight from the fridge.

Cucumber and Avocado Gazpacho

Cool, smooth and refreshing, this green gazpacho relies on cucumber for freshness and avocado for its creamy texture.

Prep: 20 minutes

Chill: at least 1 hour

Serves: 4

Ingredients

4 cucumbers, about 1.2 kg, peeled and deseeded

100 ml extra-virgin olive oil, plus extra for serving

Zest and juice of 1 lime

2 garlic cloves, peeled and finely grated

1 tsp flaky salt

1 tsp white miso paste

Flesh of 1 avocado

100 ml cold water

For serving

Sliced black olives

Sliced white grapes

Fresh mint, dill or basil

Black pepper

Extra-virgin olive oil

How to Make It

Place the cucumber, olive oil, lime zest and juice, garlic, salt and miso in a food processor. Add 100 ml cold water and blend until the mixture becomes very smooth.

Add the avocado and blend again until completely combined. Taste and adjust the seasoning if necessary.

For an especially silky texture, pass the gazpacho through a fine sieve, pressing the mixture through with the back of a spoon. You can then blend it for another one or two minutes with a hand blender.

Cover and refrigerate for at least one hour.

Divide the chilled soup between bowls and finish with sliced olives, grapes, fresh herbs, black pepper and a drizzle of olive oil.

The grapes bring sweetness, while olives and miso add savoury depth, so every spoonful has more going on than the pale green colour might suggest.

Sesame Carrot Salad

This simple carrot dish uses salt to soften raw vegetables before they are dressed with garlic and toasted sesame oil. The result is crunchy, savoury and surprisingly moreish.

Prep: 15 minutes

Rest: at least 25 minutes

Serves: 4 as a side

Ingredients

3 large carrots, about 500 g

1 tsp flaky sea salt

1 garlic clove, peeled and finely grated

½ tsp dashi powder, optional

1 tbsp toasted sesame oil, plus extra if needed

1 tbsp sesame seeds, lightly toasted

Prepare the Carrots

Peel the carrots and slice them as finely as possible. A food processor with a slicing attachment works well, although a mandoline is equally effective.

Transfer the carrots to a large bowl, scatter over the salt and gently massage them for about one minute.

Leave for 10 minutes. The salt will draw out moisture and soften the carrots slightly without removing their crunch.

Drain away the released liquid and taste. If the carrots seem excessively salty, rinse them briefly and pat them dry.

Add the Dressing

Whisk the grated garlic and optional dashi powder into the toasted sesame oil. Pour the dressing over the carrots and add about two-thirds of the sesame seeds. Toss thoroughly so every piece is lightly coated. Refrigerate for between 15 minutes and one hour, allowing the flavours to settle and deepen. Serve cold with the remaining sesame seeds scattered over the top. The salad can also be made more substantial by adding chickpeas, avocado or feta.

Why No-Cook Recipes Work

Without roasting, grilling or frying, seasoning becomes especially important. Salt changes the texture of raw vegetables, acidity adds brightness, while ingredients such as miso, sesame oil and garlic provide depth.

Both dishes also benefit from resting in the refrigerator, which gives the flavours time to come together.