With juicy, ripe summer tomatoes available it’s time for delicious gazpacho.

• 3 cups ripe summer tomatoes, cored and chopped
• 1/3 cup chopped red onion
• 1 cucumber, chopped
• 1 sweet red bell pepper (or green) seeded and chopped
• 1-2 tbs chopped fresh parsley
• 2 tbs chopped fresh chives
• 2-3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tbs. freshly squeezed lemon juice
• 2 tsp. honey or agave
• 6 or more drops of Tabasco sauce to taste
• 1 tsp. Worcestershire sauce
• 4 cups tomato juice
• salt and fresh ground pepper to taste

Combine all ingredients in a blender. Blend to desired consistency. Place in a non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Toppings can include sour cream, chives, shredded cheese, and croutons. You could also mound cooked shrimp or crab to ritz it up a notch.

Recipes of the Month

You can also use this recipe for red onion, cauliflower, carrots, garlic, whatever you like. Just cut or slice veggies into small sections and sub in for the jalapenos. Get creative!
These will last 2-3 weeks in the fridge. Jalapenos with a bark-like texture on the outside will be the hottest. Pickling them removes a lot of the heat.

• 8-10 jalapenos, seeds cored out and removed unless you want a lot of heat, sliced into rings
• ¾ cup water
• ¾ cup vinegar of choice, you can use wine, rice or organic apple cider
• 1 tbs. kosher salt
• 2 tbs. sugar
• 2-3 cloves garlic, minced

Pack jalapeno rings into glass canning jars. Bring all the other ingredients to a boil, Cover jalapenos with the vinegar mixture, cover, cool and store in the fridge. Great on nachos, burgers, sandwiches, all your Mexican meals.

What to do with all that roving zucchini? Now you know. A little more labor-intensive but so worth it. Delicious and quite the show stopper.

• 6 zucchini blossoms
• ¼ cup feta or goat cheese
• 2 tbs chopped onion
• 2 cloves garlic, minced
• 1 tsp. fresh thyme or rosemary
• 1/3 cup shredded Parmesan cheese
• Cooking oil
• 1 egg whipped
• flour for dredging
• salt and pepper to taste

Heat enough oil to cover the bottom of a sauté pan. Sauté onion until soft, add garlic and sauté for a minute more. Add mixture to cheeses and mash with a fork into a paste. Carefully open the zucchini flower and stuff the cheese inside. Press to close. In the sauté pan you used before, add enough oil to generously cover the bottom. Dip the blossoms with attached tiny zucchini (if they are there) into the egg and then into the flour, set aside, working quickly so the flour doesn’t get soggy,
Drop into pre-heated oil and brown on both sides, don’t cram the zucchini in the pan, serve immediately garnished with an edible flower or herb sprig. Delicious!

Great salad for picnics and al fresco dining. Love the sweetness of the fresh corn.

• 1 ear of corn, shucked, kernels cut off the cob
• ¼ cup chopped bell pepper
• ¼ cup chopped red onion
• 2-4 medium radishes, sliced thin
• ½ cup cucumber, diced small
• ½ cup tomatoes diced
• Salt and pepper to taste
• ½ avocado sliced
• Feta cheese to top (optional)
• Cilantro, chopped for garnish
• Lime dressing, recipe follows

You can also add black beans, chicken, shrimp, or other protein if desired.
To cut kernels off the cob, lay it flat on a cutting board and slice the kernels off with a sharp knife, turning the cob on its side as you go. Add corn, bell pepper, onion, radish, tomatoes, and seasoning into a bowl and toss lightly with the dressing. When ready to serve, gently add the avocado and the top with the feta and cilantro.

Lime Dressing

• Juice from 1 lime – about 2 tbs.
• 2 tbs. vegetable oil
• 1 tsp. or to taste, agave or honey

Combine in a covered glass container and shake well. A small mason jar works well.