Living Well

Keep it cool and fresh with this recipe

Keep it cool and fresh with this recipe

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

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