Cold dishes for an efficient summer: 5 easy recipes to save energy without compromising on taste

With the arrival of summer, our tastes change. Hot, intense dishes with strong flavors give way to light and cool options. In addition to being healthy, these foods can help you reduce your energy consumption in the kitchen

Many studies agree that some of the most energy-guzzling appliances can be found in the kitchen. Turning on the stove or oven implies using a large amount of energy, and we can avoid this in summer thanks to techniques like cold batch cooking and cooking without a stove. That's why Planet Energy is bringing you five cool and sustainable recipes that are quick to make and don't require any cooking:

1. Andalusian gazpacho with local produce

The Spanish summer and this dish go hand in hand. Andalusian gazpacho is super simple and guaranteed to cool you down. To prepare this dish, first take some ripe tomatoes, preferably locally-grown and organic, to provide sweetness and color. Then add green peppers, cucumber, a clove of garlic, stale bread (from the previous day), wine vinegar, and extra virgin olive oil. Then combine all these ingredients in a blender until you have a silky, smooth texture. Finally, strain the mixture to remove any skin and seeds, and you'll be left with a smooth gazpacho. 

The key to bringing out all the flavors is to serve it well chilled, ideally after resting for a few hours in the fridge. It is usually served with croutons, diced fresh vegetables, or even fruits like watermelon. This dish does not require any cooking, making it a perfect choice for very hot days.

2. Lentil salad with citrus vinaigrette

A pulse salad is a balanced and refreshing option for the summer that is high in plant-based proteins and fiber. In this case we'll use lentils, but you can swap them for chickpeas or beans. The key ingredient of this recipe is cooked pulses, either organic canned pulses or a large quantity of pulses that you've cooked beforehand for several recipes to optimize energy. 

Mix the lentils with ingredients like grated carrot, chopped chives, thinly sliced celery, and some spinach or arugula leaves. To make the citrus vinaigrette that gives the dish its name and distinctive flavor, mix lemon and orange juice, Dijon mustard, a little honey, extra virgin olive oil, salt, and fresh chopped dill. This combination strikes the perfect balance between acidity and sweetness and also brings a touch of freshness to the dish. The resulting salad is an ideal cold dish to eat outdoors and can be served immediately or left to rest in the fridge. It is tasty, healthy, and sustainable, allowing you to make the most of seasonal ingredients without the need for heat.

3. Hummus with crudités

In recent years, hummus has become a regular in many Spanish kitchens. This easy-to-prepare traditional Middle Eastern dish has won us over with its flavor and nutritional value. On this occasion, the recipe calls for cooked chickpeas (as with the previous recipe, they can be canned or previously cooked at home in large quantities), tahini, fresh lemon juice, a clove of garlic, salt, and extra virgin olive oil. Blend all these ingredients together until your mixture is smooth, thick, and creamy. Add water if needed to adjust the texture. You can also add a bit of cumin or sweet paprika to enhance the flavor. 

Crudités, such as carrots, cucumber, celery, peppers, or radishes, served raw and chilled, are the perfect companion for this dish. This option is an ideal no-cook starter or healthy snack. Hummus is best stored in the fridge and can be combined with many other ingredients. 

4. Cold-soaked vegetable couscous

Now let's move on to a typical ingredient from North-African cuisine that has also become a staple in our kitchens: couscous. Why? It's practical and light, and although it is traditionally rehydrated with a hot liquid, it can also be prepared using cold water. To make this summery recipe, simply cover the raw couscous with an equal amount of cold or slightly warm water, add a pinch of salt, and let it rest for 45 minutes to an hour, stirring occasionally to loosen the grains. Once rehydrated, it's time to add some finely chopped fresh vegetables such as cucumber, tomato, red pepper, red onion, and parsley. Then season it with lemon juice, extra virgin olive oil, salt, and pepper. If you like, you can also add mint or spearmint to accentuate the freshness of this dish. 

The result is reminiscent of a Mediterranean tabbouleh that you can take anywhere in your lunchbox. The no-cook preparation method and flexibility of this dish make it one of the star recipes of the summer season.

5. Tomato and avocado tartar

Although finely chopped raw meat or fish usually come to mind when we think of tartar, this recipe uses tomato and avocado to create a simple and elegant vegetable dish. Start by peeling the tomatoes (the pear tomato is the best variety for this recipe), removing the seeds, and dicing the flesh. Then dice the avocado and mix it with a few drops of lemon juice to prevent it from going brown. Season the two ingredients separately with extra virgin olive oil, salt, pepper, and, if you like, a few drops of mild vinegar. 

Just like with meat or fish, use a ring mold to assemble the tartar. First arrange the avocado as the base and then add a tomato layer on top. You can decorate it with spring onions, sprouts, or seeds. This is a fresh, balanced, and easy-to-prepare starter. Once again, no cooking is required, and we can maximize the nutritional value of this dish by using fresh, local ingredients.

In addition to these five dishes, there are countless recipes that are appetizing on the hottest days of the year and can be prepared without using much energy. However, when we have no choice but to use a cooking appliance, these three tips can help you maximize efficiency: use residual heat, let food cool down before storing it to avoid overloading the fridge, and plan weekly meals to optimize resources.