No-Cook

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Begin the meal with chilled canned vichyssoise sprinkled with chopped fresh chives. A bowl of marinated green and black olives goes well with the salad, and a compote of the season's best fruits — berries, melon and peaches — is a nice finish.

This granita is not particularly sweet and is best served as a first or intermezzo course. Try it on top of raw oysters or thick tomato slices.

This recipe is an accompaniment for Cheddar Shortcakes with Corned Beef Hash.

This recipe is an accompaniment for Roasted Salmon with Cucumber Sour Cream .

Salmorejo Cordobés In Córdoba, gazpacho is reduced to its most basic elements, with no cucumbers or peppers, and is known as salmorejo. It takes on a saucelike consistency but is still considered a soup and is served in small portions. It is scattered with chopped hard-boiled egg and julienne strips of serrano ham, both indispensable to achieving salmorejo's fullest flavor. Salmorejo is sometimes used as a dip.

Ajo Blanco Malagueño This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the essential counterpoint to the tang of garlic and vinegar. The addition of shrimp comes from chef Bartolomé Rodrigo Lucena.

This recipe is an accompaniment for Warm Peach Shortcakes with Bourbon-Brown Sugar Cream.

Kirsch, a cherry-flavored liqueur, brings out the flavor of the raspberries rather than masking it.

Halved cherry tomatoes and diced green chilies make a chunky relish for the tri-tip.