Serious Eats: Recipes
Cook the Book: Santa Fe Summer Pot with Avocado and Shrimp
If, like me, you live in a small city apartment, turning on your oven in the warmer months can be unbearable—the whole place heats up like a sauna. And even if you live in the spacious suburbs, who wants to slave away in a hot kitchen on a steamy night?
Today's Cook the Book recipe, excerpted from The Splendid Table's How to Eat Supper, is made up entirely of raw and precooked ingredients. No oven, no stove, no microwave needed. Fresh tomatoes are whirred in a food processor with lime juice, red onion, jalapeño, and spices, and then heaped on top of bowls of cucumber, avocado, and shrimp. Think of it as a no-cook stew.