This almost-raw entree dish is delicious either as a first course or as a light lunch or dinner entree served with crusty bread. Cleansing, refreshing and beautiful, I love serving this in the late spring and early summer months when the prices on zucchini, tomatoes and strawberries are at their lowest.
Serves 4 to 6
Prep Time: 10 minutes
Ingredients:
- 4 lbs. fresh zucchini
- 1 T. fresh lemon juice
- 2 cups low-sodium tomato juice
- ½ cup chopped fresh strawberries
- ½ cup finely chopped red onion
- ½ cup fresh herbs of choice (I prefer thyme leaves or parsley)
- 2 T. olive oil
- 2 T. red wine vinegar
- ½ t. salt, plus more to taste
- ¼ t. black pepper
- 1 lb. Cherry tomatoes
Preparation:
1. Using a knife, cut the zucchinis in half length-wise. Using a vegetable peeler, create thin, noodle-like pieces, running the peeler down the length of the zucchini. Transfer the “noodles” to a bowl, toss with the lemon juice and set aside.
2. In a blender, combine the tomato juice, strawberries, red onion, herbs, oil, vinegar, ½ t. salt, pepper and half of the cherry tomatoes and process until smooth. Add additional salt and pepper to taste. Toss the zucchini strands with the sauce and remaining cherry tomatoes and serve.
