August is the perfect time to give your stove a rest and kick back with some fast, no-cook meals made with veggies you can grab at your farmers' market.
Craving a Cobb salad? Make it with corn cut fresh from the cob. Add a superfood boost by tossing in baby spinach for plenty of additional vitamins A and C, iron and folate. Top it off with cherry tomatoes, a few cubes of avocado and diced hard-boiled eggs -- add extra whites if you like. Sprinkle with some crumbled blue cheese and a drizzle of antioxidant-rich extra-virgin olive oil, and you'll never miss the bacon.
Want a no-fuss do-ahead meal that goes from fridge to table? Here’s a recipe from our experts for tomato gazpacho with sherry vinegar and fresh garden peppers.
This cold soup will be ready when you are, for a refreshing, light dish that is very fast to make.
Easy Tomato Gazpacho
2 pounds tomatoes, quartered
1 cup chopped green bell peppers
1/2 cup chopped shallots
1/4 cup whole almonds
2 tablespoons sherry vinegar
1/4 teaspoon salt
Combine all the ingredients in a blender or food processor. Puree until you reach desired chunkiness and then chill for about an hour before serving.
Yield: 4 servings