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Another hot day, another day for no-cook meals. Although I’m not a huge sandwich fan, this weather calls for things that don’t require cooking, and most sandwiches fill the bill.

Cold sandwiches

Sandwiches don’t have to be boring, and they don’t have to be deli meats slapped between a couple of pieces of gooshy bread. Put any of the following combinations into a nice whole-wheat pita, roll them up in a tortilla, or put them in the middle of a really good baguette (or part of a baguette). You’ll have a nice, tasty, healthy uncooked meal, maybe with local produce, too, if you’re lucky and/or smart.

• Use any combination from the all-purpose combo list for salads we ran yesterday for salads, although I wouldn’t recommend beans on your baguette (too messy). For simplicity’s sake, slather your vinegar and oil, yogurt, or whatever onto the bread rather than mixing it with the filling ingredients.
• Dress up your pb&j by using fresh fruit (berries, bananas) and chopped nuts.
• Extend the options with ingredients better suited to sandwiches than salads, such as cream cheese, sliced cheese, canned (or in jars) & drained roasted red peppers.

Cold soups

OK, I don’t think I could make a whole meal out of gazpacho, but I might be able to make a whole meal out of gazpacho plus cheese and crackers. I don’t have a good recipe, but here are links to some:

The one at simplyrecipes.com sounds closest to how I like it. Epicurious is usually reliable, and its gazpacho recipe sounds like a winner. The gazpacho at Care2 may be the simplest (if you don’t make the croutons).

Unfortunately, most other cold soups are cooked, then chilled. I have two from my cookbook (Recipes Worth Sharing, a collection of recipes from my years writing a cook-of-the-week type column for the Kansas City Star) that aren’t cooked, though:

Melon Soup
Alice Homeyer, who maybe still lives in Raytown, Missouri, provided this recipe. It’s super-easy and fast and delicious, although more a first course soup than a main dish one. Maybe you could have it and then a no-cook salad or sandwich.

• 1 large ripe canteloupe
• 1/4 cup orange juice
• 1/4 cup honey, or to taste
• 1/4 cup cream
• Nasturtium blossoms (garnish)

1. Remove cantaloupe pulp, being careful not to use any green flesh near the rind. Puree in food processor.
2. Add orange juice, honey and cream. (If the melon is very ripe and full-flavored, the honey can be omitted. Taste before adding.) Pulse until blended.
3. Serve in glass bowls with a washed nasturtium blossom on top for garnish. Or sprinkle cinnamon very lightly on top if you prefer. Makes 4 servings.

Chilled Creamy Tomato Soup

This tomato soup recipe from Robert Barrientos and Marion Broderick, of Kansas City, Missouri, is even better the second day. It’s essentially a variation on gazpacho.

• 1 cucumber, peeled, seeded and chopped
• 1 green pepper, seeded and chopped
• 2 green onions, chopped
• 2 cloves garlic, crushed
• 1 teaspoon honey
• 1/2 teaspoon dill weed
• 4 cups tomato juice
• 1 cup plain yogurt
• Thinly sliced raw mushrooms, watercress sprigs or croutons, for garnish

1. Combine all ingredients, except garnish, and mix well.
2. Chill at least 2 hours. Garnish and serve as appetizer or main course, with a green salad and wheat rolls. Makes 6 servings.

Note: You can vary vegetables according to availability, but celery tends to overpower other flavors.

Further note: I will make you a great deal if you want to buy a whole bunch of Recipes Worth Sharing. Use the Contact page to contact me.