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Author Notes: Well just when I thought I was done with my recipes for this week, I had one lone gorilla orange blossom tomato left and a mango that needed to be used up as well. I had bought ground sumac a few weeks ago (at a mideastern grocery) without much thought to using it for summer drinks, but then this little experiment brought these ingredients together. The ground sumac offers a savory, lemony flavor to this recipe which delivers a very rich, creamy lassi, pretty darn healthy, too. Sumac comes from the cashew family, so if you have nut allergies take precautions. - Sagegreen —Sagegreen
Food52 Review: The lassi is deeply underappreciated, don’t you think? Cooling and substantive, it responds to your thirst with tang and candor. Here, Sagegreen makes a lassi (the second lassi submission for the tomato theme – one more and we’d have had a trend, friends) that’s expansively flavored, with not just mango but tomato, too. With not merely cardamom and honey but a sprinkling of sumac (if you can't find it, just double the lemon zest). The tomato has a way of sharpening up the mango with gutsy contrast. Serve this extraordinary treat (well-chilled!) to guests and make them guess the secret ingredients. – A&M —The Editors
- 1 cup thick Greek or Turkish yogurt, chilled
- 1/2 cup chopped heirloom tomato that is sweet and juicy (Gorilla Orange Blossom or Valencia, for example)
- 1/2 cup cubed fresh mango
- 1/8 teaspoon ground cardamon
- 1/2 teaspoon ground sumac (see photo) or 1/8 teaspoon grated lemon zest
- 1/8 teaspoon zest of fresh lemon
- 1 1/2 tablespoons acacia honey (or other type of your choice) to taste
- 2 ice cubes, crushed up
- sprinkle of sumac for garnish
- spearmint leaf (or other herb) for garnish
- Combine all the non-garnish ingredients in a blender and process. Chill, if desired.
- Garnish with sumac sprinkles and a fresh herb sprig.
- Your Best Recipe Using Heirloom Tomatoes Contest Finalist!
All Tied Up
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