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.
Servings: 4
Ingredients
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
Instructions
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
FOR THE DRESSING:
- 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.
FOR THE SALAD:
- 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.
ZA’ATAR
- 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.
Notes
Excerpted from The Kosmic Kitchen Cookbook: Everyday Herbalism and Recipes for Radical Wellness by Sarah Kate Benjamin & Summer Singletary. (Roost Books © 2020)