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Export date: Tue Jul 27 0:26:42 2021 / +0000 GMT

Lemon Balm Gazpacho with Za’atar Quinoa and Cucumber Salad



Lemon Balm Gazpacho with Za'atar Quinoa and Cucumber Salad

Lemon balm has a sweet citrus scent and slightly bitter flavor to help keep us cool, support our nervous system, and aid in soothing digestive woes.

Lemon Balm Gazpacho

  • 2 handfuls (about 3 cups) fresh
  • 1/4 cup fresh mint leaves (chopped)
  • 2 cucumbers, (deseeded and chopped)
  • 1 yellow bell pepper, (deseeded and chopped)
  • 1 avocado, (peeled and pit removed)
  • 2 garlic cloves, (smashed)
  • 1/2 tablespoon white wine vinegar or lemon juice
  • 1 pinch ground cayenne
  • 1 teaspoon sea salt
  • 1/2 cup water; use less if you want a thicker gazpacho
  • Edible flowers, optional
  • Olive oil, optional

Quinoa and Cucumber Salad

  • 1 tablespoon za'atar (see below)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • Sea salt and fresh cracked black pepper
  • 4 cups cooked quinoa, (room temperature)
  • 1 cup chopped fresh parsley or basil, (reserving 1 tablespoon for garnish)
  • 2 cups cherry tomatoes, (halved)
  • 1 cucumber, (deseeded and skin partially peeled in long strips)
  • 1 cup feta cheese

Lemon Balm Gazpacho

  1. In a high-speed blender, add all the ingredients and blend until smooth. Taste and adjust the mint, garlic, or vinegar ratios to your liking. Store the soup in a mason jar and let it cool in the fridge before serving. To serve, make this extra special by topping with fresh edible flowers and a drizzle of good olive oil.

Quinoa and Cucumber Salad


  1. In a small bowl, whisk the za'atar with the lemon juice while drizzling in the olive oil so it emulsifies into a silky dressing. Taste and add a pinch of sea salt and black pepper, then set aside so the flavors have a chance to marinate.


  1. In a large mixing bowl, add the quinoa, chopped herbs, tomatoes, and cucumber, tossing to combine. Pour over the dressing a few spoonfuls at a time and toss well. Just before serving, sprinkle over the feta, an extra drizzle of olive oil, and reserved herbs for garnish.


  1. To make your own za'atar spice mix, combine 1 tablespoon each of dried oregano, sumac, sesame seeds, and cumin in a small bowl or jar. Then add 1 teaspoon each of sea salt and freshly cracked black pepper. Store in a small glass jar with a tight-fitting lid to maintain freshness.

kosmic kitchen cookbook

Excerpted from The Kosmic Kitchen Cookbook: Everyday Herbalism and Recipes for Radical Wellness 1 by Sarah Kate Benjamin & Summer Singletary. (Roost Books © 2020)


  1. ryday-Herbalism/dp/161180714X