Less time and energy cooking, more time and energy partaking: That’s a mindfully healthy approach to preparing summer meals, whether feeding your family or a gathering of friends. Besides, who wants to stand over a hot stove when temperatures escalate? Now that we are in the thick of the “salad days,” you may be craving new ways to put the season’s produce on the table. The bounty in the Berkshires is as varied and overflowing as the cultural offerings—we all want to devour the peak June-through-September abbondanza.

The trio of recipes included here boasts a trifecta of ease. No cooking is required. Each can (nay, should) be made ahead. All you need is a sharp chef ’s knife, a trusted blender (or food processor), and a handheld mixer to make them.

Although they have different origins, the selections—a classic Andalusian-style gazpacho, an equally iconic pan bagnat from southern France, and an updated Italian tiramisu—share the same artful frugality and soulful simplicity, qualities we New Englanders endorse. These foods also satisfy this itinerant traveler’s wanderlust, which peaks along with the vegetables in my kitchen garden.

The methods are streamlined, too. While traditional gazpacho recipes call for peeling the tomatoes, modern-day blenders make that step unnecessary. I’ve been tweaking the same recipe my gracious Seville host shared with me on an extended postgrad backpacking trip through Europe. Most recently, I’ve been inspired to replicate the terrific gazpacho at Bizalion’s Fine Foods in Great Barrington. I’ve devoured many a quart of their scratch soup in my research.

Aside from the vinaigrette, the “recipe” for the pan bagnat is more of an assembly manual and open to improvisation depending on your farmers market haul, CSA share, or backyard harvest. (Bizalion’s helped rekindle my affection for this sandwich as well.)

The summery tiramisu is practically as easy because it subs the usual zabaglione, made by whisking egg yolks until thickened before folding into the mascarpone cream, with plain Greek yogurt. Besides eliminating a step (and a dirty bowl), this seasonal spin yields a lighter, tangier result and avoids any risk from eating raw eggs.

One final note: The recipes work together as starter, main, and dessert for a laid-back summer menu or as stand-alone dishes. The gazpacho makes a refreshing weekday lunch (or two) or sidekick to a (no-cook) Spanish-style platter of cured meats, cheeses, and condiments for evening grazing. Cut into larger portions, the pan bagnat needs only fresh fruit as a finisher (and you can use the scooped-out bread in the gazpacho recipe). Of course, anytime is a good time to have berry tiramisu—my son loves to eat it for breakfast!

All are meant to spark your imagination in creating your own no-cook repertoire so you can savor the region’s edible and cultural abundance with ease.

Andaluz-Style Gazpacho

After pureeing, refrigerate the soup in the blender jar so you can easily whizz it after chilling. Depending on the occasion, I like to serve it in salt-rimmed tumblers—in Spain, it’s frequently presented over ice with a straw—for savory sipping. If serving in bowls, you may want to set aside some finely chopped cucumber, bell pepper, and tomato to use as a garnish.

Although bread lends body to the soup and gives it its name (which translates to “soaked bread”), you can use ½ cup of blanched almonds or pine nuts instead for an equally delicious gluten-free version. Also, if you are making the pan bagnat, you can use a half cup of the scooped-out bread in place of baguette slices.

For a variation that balances sweet and savory, substitute 2 pounds of tomatoes with 2 pounds of cubed seedless watermelon.

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Slice-and-Serve Pan Bagnat

I kept the customary hard-boiled eggs because they bring so much to the filling, though admittedly they are a bit of a no-cook cheat—unless you do as I do and boil a bunch at the beginning of each week to use in your morning avocado toast or as an afternoon protein boost.

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Strawberry Tiramisu

How many ladyfingers will fit varies greatly by the exact size and shape of the baking dish. I used an 8-by-10-inch enamel pan, which held 14 ladyfingers perfectly: 7 side-by-side across the pan and another 7 lined up endto- end with the first. I highly recommend trying out the arrangement before you begin assembling, as you may need to saw off some ends with a serrated knife to achieve a snug fit.

For an alcohol-free version, omit the liqueur and increase the amount of lemon juice accordingly. Later in the summer, you can transition the strawberries to sliced pitted peaches (no need to blanch and peel!) and use Mathilde Pêche Liqueur or another peach-flavored spirit.

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