Lemon Balm Gazpacho with Za’atar Quinoa and Cucumber Salad
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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.
Course: Dinner
Keyword: gazpacho, quinoa, quinoa salad, salad
Servings: 4
Author: Sarah Kate Benjamin & Summer Singletary


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

  • 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


    • 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.


    • 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.


    • 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 by Sarah Kate Benjamin & Summer Singletary. (Roost Books © 2020)