Author Notes: With all the heirloom tomatoes I sampled at the farmer’s market in Brattleboro, I bought several sweet and savory varieties. Having just tested thirschfeld’s wonderful fennel and peppercorn swordfish, I was reminded how interesting fennel is. Because the day was so hot and humid I made a lassi with some crushed ice. The drink was very refreshing, both sweet and savory. The color will vary with the blend of tomatoes you choose. Two variations are featured in my photos. I recommend the Rose de Berne, Black Cherry, the Japanese Rose, Golden Peach, and Valencia. Select varieties that are juicy, flavorful, and offer interesting fruity aromas. You can sweeten your lassi to taste with a lavender or rosemary honey. This drink really brings out the fruitiness of the tomato. —Sagegreen
cup chopped heirloom tomatoes (Rose de Berne, Black Cherry, Valencia)
cup Greek or Turkish yogurt (such as Greek Gods Traditional Greek Yogurt)
tablespoons lavender or rosemary honey (to taste)
teaspoon fresh ground fennel (to taste)
teaspoon fresh orange zest
scant pinch of kosher salt
cup crushed ice, if desired
sprig of fresh herb garnish of lavender, rosemary, lemon basil, spearmint or fresh fennel
- Add your selected chopped tomatoes to a blender.
- Add the yogurt to this with the honey, spice, zest, salt, and crushed ice (You can grind the fennel in a spice grinder ahead and use the extra in other recipes).
- Process and then pour into your glass. Garnish with a sprig of a fresh herb and sprinkle ground fennel on top to taste as an option.
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