8 Cooling & Hydrating Dishes To Make This Week

It seems like (in the Northeast, at least), we're stuck in a loop of heat waves and thunderstorms, and this hot and humid weather means we might be struggling to stay cool and hydrated. Though drinking water might be your best bet for getting more hydrated, there are actually foods out there that can support hydration, too.

This summery soup is packed with plant-based protein thanks to silken tofu—not to mention its beautiful color and refreshing flavor. You can make the call on whether to serve it hot or cold, but we're guessing you know which we're going for this week.

Let this recipe start your summer love affair with savory yogurt bowls. For this one, there's no cooking required: Just assemble the ingredients together for a crunchy, salty, satisfying meal that'll definitely keep you cool.

This Ayurveda-inspired recipe is designed to help cool you down and keep your vata and pitta doshas in balance. The flavors are totally summery and delicious, and though you do have to cook, it'll only take a few minutes.

At this point in the summer, you might already be a little tired of leafy salads. Instead of lettuce, the bulk of this salad is sliced veggies, with cucumber, bell pepper, and cherry tomatoes all playing together with a homemade cucumber dressing.

For another some-cooking-required recipe, these vegan sushi rolls are just as colorful as the name suggests, and you just need to cook the rice. The bright colors are thanks to carrot, red cabbage, cucumber, avocado, and bell peppers.

Created to be a plant-based version of a traditional Hawaiian poke, this bowl from chef Sheldon Simeon is positively bursting with flavor and pairs cucumber with radish and toasted macadamia nuts to double down on refreshing crunch.

Sure, lentils and mango get top billing here, but the unsung hero of this salad from Chetna Makan is chopped cucumber, which plays perfectly with the green mango and the punchy tadka.

I guess there's something about cucumbers and rainbow-inspired meals, but this salad is light, bright, and delicious—thanks to a ton of veggies, fresh herbs, and pomegranate seeds. Feel free to skip the feta if you want to keep things vegan.

Get the recipe here.