Source: 5 No-Cook Meals You'll Have Time to Make This Week (We Promise!)

When it comes to weeknight cooking, Summer days are both bad and good things. On the one hand, with longer, warmer days, it's easier to be out and about than behind the stove in a kitchen. On the other hand, balmier evenings call for fast, superlight, no-cook meals that come together in a heartbeat. Keep reading to see five of our favorites right now.

• Vegetarian Taco Salad: No stove is required to brown beef in this meatless taco salad. Rather, it's chock-full of different textures and flavors, from crunchy jicama to salty queso fresco.
• Roast Beef Sandwiches: These aren't just any roast beef sandwiches: we love the tangy combination of chive spread, ripe tomatoes, beef, and sourdough bread.
• Smoked Salmon Salad: Get both your greens and your protein from a mixed greens salad with cold-smoked salmon.
• Pita Bread With Mint and Feta: In a serious time crunch? A pita filled with

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Fabio takes tomatoes cold for his ultimate Gazpacho, a phenomenally deep-flavored, chilled soup. What's the secret to making soup this good anytime of year? Hint: You don't really need fresh tomatoes!

Tips:

• Use canned tomatoes for extra flavor and great texture without cooking.
• De-seed hot peppers to control the heat.
• Chill thoroughly to optimize the blending of flavors: since you're not cooking anything, the veggies need time to react to the vinegar, salt, and each other.
• Eat Fresh: gazpacho may not be cooked, but the vinegar will react in such a way that the soup will get "fizzy" and go bad after just a few days.
• Batch-cooking: Gazpacho that's made without bread, like this one, is low in fat and can be easily frozen!

Cold Gazpacho
Recipe by Fabio Vivani

Yield: 4 Servings

Ingredients:

1 quart tomato juice

2 red bell peppers

1 green jalapeno

1 large English cucumber

20 leaves of fresh basil

pinch salt

3 Tbsp. red wine vinegar

1-2 clov

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By Wendy Ruopp, Managing Editor of EatingWell

When I stay up past my bedtime (ahem, fall asleep on the couch) it reminds me of being a kid and thinking, "When I grow up, I'll stay up as late as I want--and I'll eat ice cream for dinner!" Turns out being a grownup isn't all it's cracked up to be. But at least in summertime there are opportunities for the rules and restrictions that often bind us to loosen, and the EatingWell Test Kitchen is ready with easy, no-cook sandwiches and salads (if not ice cream) for some more-free-time suppers.

Don't Miss: Our Top 50 Recipes for Summer

One recipe I like to make for a cool supper on a hot night is our updated Waldorf salad--something I grew up on--now with chicken and more fruit (and less mayo) than Mom used to add. (See the recipe at the end.) You'll also find links for 4 more easy summer suppers: a wonderfully Continental composed salad that I wouldn't have eaten in my youth but now seems the epitome of adult taste with its bee

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Hot summer days have you avoiding the kitchen like your scheduled teeth cleaning?

Here's a way to avoid cooking in the kitchen when summer laziness hits an all-time high.

Shine Supper Club challenged us to come up with our best recipes for no-cook dinners, and I'm delivering my crock-pot version of chicken tacos.

All you need is three main ingredients for the filling, and minimal kitchen prep to get your summer-time tacos started.

Crock-pot Chicken Tacos

2 lbs. chicken (about 2 breasts)
1 packet taco seasoning mix
1 small jar salsa (or less to taste)

Place chicken into crock-pot, sprinkle with taco seasoning mix, and add 1/2 - 1 can prepared salsa.

Cover with lid, and put on high for 4 hours.

When chicken is fully cooked, use two forks to shred chicken.

Mix well into surrounding juices.

Add water if needed.

Slice lettuce thin, and place in bowl.

Assemble filling in taco shells with lettuce and shredded cheese. Add any other toppings of your choice.



Enjo

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