Contributed by Lizzie Crampton
Reprinted from The Emerson Avenue Community Garden Cookbook
In mid-summer when your garden is at peak production, this is a great way use up large quantities of your vegetables. Many people like to spice this dish up a bit, so have at it! Add some seeded jalapeño or other hot peppers for a little kick. When I serve this for guests, I make the recipe as directed and then serve various spicy add-ins on the side.
Yield: Makes 3 Quarts
Ingredients
1 3/4 cups diced red onion (reserve 1/2 cup)
3 1/2 cups peeled and seeded cucumber, cut into ½ inch cubes (reserve 1 1/2 cups)
1 1/4 cups diced orange, red and yellow pepper (reserve 1/2 cup)
4 cups diced, ripe tomato (reserve 2 cups)
1 ripe avocado, diced and reserved
3 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
2 medium garlic cloves, pressed or grated
1 Tbsp honey
1 Tbsp dill
3 Tbsp mayonnaise
4 cups spicy vegetable juice
1 handful each of minced Italian parsley, and fresh cilantro
Instructions
Blend all but the reserved ingredients, the parsley, and cilantro in blender or food processor in 2-3 batches. Transfer to a large non-aluminum bowl or pot and stir in reserved vegetables and herbs, season to taste, and chill thoroughly before serving. This will taste best the next day.