The Question Lady writes:
When the temperature is soaring, what do you like to cook — or find you can cook for dinner?
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Uncouth Reflections 
Salads, sandwiches, or just don’t eat at all. Nothing that involves turning on the oven or stove, for sture. We’re trying to raise funds for a charity at work and I was gonna bake my awesome oatmeal raisin pecan cookies — you know the ones Question Lady — but it was way too hot. Guess people are just gonna hafta die from cancer so I don’t sweat any more.
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While spending last summer in southern Arizona, I discovered the pleasures of gazpacho. Tasty, feels healthy, no heat required in prep, can be made as salty or spicy as you like.
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Seconding Callowman’s rec of gazpacho in hot weather. Refreshing and replenishing. Avocados are always magic, but maybe especially when the weather is hot. We had some sushi wrapped in thin curls of cucumber last night — amazing how cooling and soothing the cucumber made the dish.
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Tomatoes in every and any form!
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do ice cream cones count?
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Late on this one since nothing jumped out. I am the cook in the family but drew a blank on the temperature issue. Then a few days ago, when the temperature was high at noon, I made some BLTs and reflected on how this particular combination of flavors has few equals. No need for artisanal bread. In fact white bread toast is ideal (OK it should be better than cottony supermarket white but it doesn’t have to come from that high end bake shop).
Bacon also need not be artisnal. A good quality thick cut will do.
Tomatoes though must be excellent, which means in my neck of the woods this is a late summer thing.
Done right it is a study in contrasts. Smoky crunchy tart bland crisp light heavy watery oily.
Hellman’s in our house but I might give Miracle Whip a whirl.
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