no cook recipe

This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!

Summer Gazpacho

15 ounces. can crushed tomatoes (0.69)

vegetable juice (like V8) (0.35)

sweet onion (about 1 cup chopped) (0.40)

cucumber (about 2 cups chopped) (0.50)

parsley (0.35)

cilantro (0.20)

garlic, minced (0.08)

olive oil (0.16)

salt (0.05)

tsp Freshly cracked black pepper (0.02)

lemon juice (0.04)

avocado (0.99)

Add the crushed tomatoes and vegetable juice to a food processor or blender.

Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.

Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.

Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.

This Curry Chickpea Salad is a fast and easy no-cook lunch that&#39;s perfect for summer. Light, fresh, filling, tangy, and flavorful!

Curry Chickpea Salad

plain yogurt* (0.35)

Dijon mustard (0.03)

tsp honey (0.06)

curry powder (0.15)

salt (0.01)

15 chickpeas (0.55)

cilantro (0.17)

onion

Prepare the dressing first. Stir together the yogurt, Dijon, honey, curry powder, and salt. Set the dressing aside.

Rinse and drain the canned chickpeas. Chop the cilantro and finely chop the red onion. If you&#39;d like to soften the flavor of the red onion, first slice it and then let the slices soak in cold water for about five minutes. Drain the onion, then finely chop.

Combine the chickpeas, chopped cilantro, chopped red onion, and the prepared dressing in a bowl. Stir to combine. If you prefer, you can slightly mash the chickpeas to create a different texture. Taste and adjust the salt or other ingredients to your liking. Serve cold.

Use what you have on hand to build an best vegetarian sandwich packed with color, flavor, and texture. Eat the rainbow!

The Best Veggie Sandwich

cream cheese

green onion, sliced

lemon juice

garlic powder

dill

salt

hearty bread

cucumber

tomato

spinach

carrot, shredded

red bell pepper

alfalfa sprouts

pepper

Whip the ingredients for the scallion cream cheese together in a small bowl (I used a fork).

Lightly toast the bread. Spread the cream cheese over one side of each pieces of bread.

Pile the vegetables onto the bread, then close. Slice in half and enjoy.

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Top Tags

Summer Gazpacho

Curry Chickpea Salad

The Best Veggie Sandwich

Top 3 no cook recipe recipes from across the web

The most viewed no cook recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Gazpacho

Curry Chickpea Salad

The Best Veggie Sandwich

The most viewed no cook recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine