4 Recipes featuring New Jersey Tomatoes and Cucumbers

With peak-season New Jersey tomatoes and cucumbers, you’ve got some of the best summer produce in the country—ripe, juicy, and full of flavor. Here are a few unique dishes that go beyond your typical salad or sandwich:

🥒🍅 1. Garden Tomato-Cucumber Gazpacho with Basil Oil Swirl

What makes it unique: Raw, chilled soup made without bread. The basil oil adds a bright herbal twist.

Ingredients:

• 4 ripe Jersey tomatoes, cored
• 1 large cucumber, peeled and seeded
• 1 small shallot
• 1 garlic clove
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Basil Oil:

• ½ cup fresh basil
• ¼ cup olive oil
• Pinch of salt

Instructions:

1. Blend tomatoes, cucumber, shallot, garlic, vinegar, and olive oil until smooth. Season.
2. Chill 2–3 hours.
3. For basil oil: Blend basil, olive oil, and salt until bright green. Strain (optional).
4. Serve gazpacho in bowls, swirl in basil oil.

🍅🥒 2. Grilled Tomato & Cucumber Flatbread with Whipped Feta

What makes it unique: Warm grilled flatbread topped with chilled, marinated vegetables and a creamy, tangy spread.

Assembly:

• Grill or toast naan or flatbread.
• Spread with whipped feta (blend feta with Greek yogurt, lemon, and olive oil).
• Top with sliced Jersey tomatoes and cucumbers marinated in lemon juice, za’atar, and olive oil.
• Finish with fresh dill or mint.

🥒🍅 3. Jersey Tomato & Cucumber Pickle Carpaccio with Burrata

What makes it unique: Ultra-thin slices of fresh tomato and lightly pickled cucumber, plated like sashimi.

Steps:

• Thinly slice cucumbers and soak them in rice vinegar, sugar, and salt for 15 minutes.
• Arrange fresh tomato slices on a chilled plate.
• Layer the pickled cucumber slices on top.
• Place burrata or fresh mozzarella in the center.
• Drizzle with chili oil and sprinkle with crushed pistachios.

What makes it unique: A savory-meets-sweet frozen course for summer menus.

How to make:

• Blend 2 tomatoes, 1 cucumber, juice of 1 lemon, 1 tsp honey, pinch of salt.
• Strain and freeze in a shallow pan.
• Scrape with a fork every 30 minutes until fluffy ice crystals form.
• Serve in small cups with a drizzle of lemon-infused honey and microgreens.