When summer temperatures make the kitchen unbearable, traditional cooking methods that rely on heat—caramelisation, charring, the gradual softening of ingredients into rich, complex flavours—become impractical. Instead, flavour must be constructed through different means: by layering contrasts, playing with texture, and deploying seasoning with intention. Salt emerges as particularly powerful in this context, drawing out moisture from vegetables, altering their structure, and transforming raw ingredients into something more refined and palatable. This principle anchors a carrot salad inspired by the Japanese yamitsuki technique, traditionally applied to cabbage to create an addictive quality, while a chilled cucumber gazpacho delivers the clean, refreshing clarity that summer cooking demands.
Cucumber and avocado gazpacho
Prep: 20 minutes | Chill: 1 hour or longer | Serves: 4
For the gazpacho:
- 4 cucumbers (about 1.2kg), peeled and deseeded
- 100ml extra-virgin olive oil, plus extra to garnish
- Zest and juice of 1 lime
- 2 garlic cloves, peeled and finely grated
- 1 tsp flaky salt
- 1 tsp white miso paste
- Flesh of 1 avocado
To garnish:
- Black olives, sliced
- White grapes, sliced
- Soft herbs (mint, dill, basil)
- Black pepper
Combine all gazpacho ingredients except the avocado in a food processor, add 100ml cold water, and blend thoroughly. Introduce the avocado and blend again until fully incorporated, then taste and adjust seasoning to your preference.
Pour the mixture through a fine sieve, pressing gently with the back of a spoon to extract all liquid. For a particularly silky texture, use a stick blender to process the soup for one to two minutes, then cover and refrigerate for at least an hour until thoroughly chilled.
Ladle the gazpacho into bowls and top with sliced black olives and grapes, fresh herbs, freshly cracked black pepper, and a drizzle of extra-virgin olive oil.
Addictive carrots
Prep: 15 minutes | Rest: 25 minutes or longer | Serves: 4 as a side
Ingredients:
- 3 large carrots (about 500g), topped and tailed
- 1 tsp flaky sea salt
- 1 garlic clove, peeled and finely grated
- ½ tsp dashi powder, or to taste (optional)
- 1 tbsp toasted sesame oil, plus extra to garnish
- 1 tbsp sesame seeds, lightly toasted
Peel the carrots, then pass them through the slicing attachment of a food processor, or slice them very finely using a mandoline. Transfer to a large bowl, distribute the salt evenly over the surface, and massage gently for about a minute. Allow the carrots to rest for 10 minutes, during which they will begin to soften.
Drain any liquid that has accumulated in the bowl, taste the carrots, and adjust the salt level as needed. If they taste too salty, rinse and pat them dry, though this step is rarely necessary.
Whisk the garlic and dashi powder into the sesame oil, then pour this mixture over the carrots. Scatter two-thirds of the sesame seeds over the top and toss thoroughly to coat evenly. Transfer to the refrigerator for 15 minutes to an hour, allowing the flavours to develop and meld together. According to a food publication's later version of this recipe, the carrot mixture will keep for three to five days in the refrigerator, making it an excellent make-ahead dish.
Serve the carrots cold, garnished with the remaining sesame seeds.
Building flavour without heat
This carrot salad can be expanded into a more substantial dish by incorporating chickpeas, avocado, or feta cheese, depending on your preferences and what ingredients are on hand. The simplicity of the base recipe allows these additions to integrate seamlessly without overwhelming the delicate balance of salt, garlic, and sesame that defines the dish.
Anatole has continued exploring no-heat cooking throughout the summer season. Her expanded collection of no-cook meals includes iced peanut noodles with marinated tofu and coconut sago pudding with mango, extending the range of cold-weather cooking options beyond the gazpacho and carrot salad presented here.
What comes next
Anatole's seasonal recipe column continued beyond these no-heat dishes. A subsequent piece published in early September 2026 featured a tahini panzanella and curried corn farinata, demonstrating her ongoing focus on building complex flavours through unconventional techniques and ingredient combinations.
Alexina Anatole is the author of Salty and Sweet: the Secret to the Best Desserts, published by Square Peg (£27).
