Recipe by Epi Curious
A summer pot is primal summer - flashy colors, bright tastes, all crunchy and raw. It is a cool stew you put together with a few things you pick up on the way home. Don't bother turning on the stove. Adapted from Lynne Rosetto Kasper.
Top Review by Ian Magary
This was a fantastic treat and very refreshing after a hot day doing a long hike followed up by planting a garden! The only ingredient's I added that weren't on the list were cilantro and I felt it needed a little salt. It took me a little while to prepare because the food processor I own is my knife and cutting board...LOL!!! So worth it though! It was an incredible array of flavors and we ate the meal placing large spoonfuls of the summer pot on top of some organic corn chips. Yum! Thanks again for another great recipe!!! We're trying your Mango Salad w/ grilled shrimp recipe tomorrow -Ian
- 1⁄4 cup lime juice, fresh
- 1⁄2 red onion, fine chopped (medium sized)
- 1 garlic clove, minced
- 1⁄2 jalapeno pepper, seeded and minced
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 lbs tomatoes, ripe, chopped coarsely & not peeled (you can substitute a 28 ounce can whole peeled tomatoes)
- 2 sprigs fresh coriander
- 1 cucumber, peeled and diced
- 1 avocado (ripe, diced)
- 1 lb shrimp, coooked & peeled (can substitute leftover poultry or firm tofu)
- 1 cup tortilla chips, lightly crushed
- 2 limes, cut into 8 wedges
Directions See How It's Made
- In a small bowl, combine the lime juice, onion, garlic, jalapeno and spice blend. Let marinate for 10 minutes.
- Place the tomatoes and coriander sprigs into the bowl of a food processor and pulse until the mixture is chunky. Add the onion mixture and pulse five times.
- Divide the cucumber, avocado and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips and lime wedges.