Between farmers markets and the neighbor’s overzealous zucchini plants, summer often means a fridge overflowing with color, texture, and flavor. And we’re not complaining. But what to do with all those veggies when you’re tired of salad and you can’t bear the thought of dealing with yet another zucchini? In honor of the season, we’ll be posting a few ideas this month to rekindle the veggie love.
Sweet and Spicy Gazpacho
- 1 1/2 lbs. vine-ripened tomatoes
- Tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/2 cup extra virgin olive oil
- 1 lime, juiced
- 1 K-Cup® pod Good Earth® Sweet and Spicy® Herbal & Black Tea, brewed on the 4 oz. setting and cooled to room temperature
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons fresh basil leaves, chopped
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an “X” with a paring knife on the bottom of the tomatoes. Drop tomatoes into boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, about 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, cooled tea, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Garnish with basil leaf.