Join “Jayni’s Kitchen” this week as guests Dawn Brighid and Diane Hatz, of The Sustainable Table, drop by.

Host Jayni Carey and her guest will prepare the following recipes: Easy Summer Gazpacho, Corn and Pepper Frittata with Salsa Verde, and Green Beans with Shallot-Tarragon Dressing. All of these recipes are available online at www.freestatestudios.com.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Easy summer gazpacho

6 to 8 medium ripe, juicy tomatoes

1 large red bell pepper

1 small green bell pepper

1 jalapeno pepper

1 large cucumber, peeled

1 medium red or sweet yellow onion

1 or 2 garlic cloves, coarsely chopped

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

salt & black pepper, to taste

1 8-ounce carton crÃme fraiche or sour cream

Core the tomatoes and cut them into wedges. Seed and cut the peppers and cucumber into large dice. Dice the onion. Keep a small amount of the red and green chopped peppers, cucumber, and onion aside and finely chop them (about 1/2 cup total) for a vegetable garnish. Place the tomatoes in a food processor, process until smooth and pour them into a large bowl. Place the diced vegetables, garlic and red wine vinegar in the food processor and process until smooth. Pour half of the vegetable mixture into the bowl with the tomatoes. Pour the remaining half through a fine wire-mesh strainer positioned over a large bowl and, using the back of a large spoon, press the vegetables to release their juices. Discard the vegetable pulp and pour the juice into the bowl of gazpacho. Add the olive oil and mix well. Season with salt and pepper. Cover the gazpacho and refrigerate for at least 1 hour (or prepare a day ahead).

Serve the gazpacho topped with a dollop of crÃme fraiche or sour cream and a spoonful of the finely chopped vegetable garnish. Serves 6 to 8.

– Recipe by Dawn Brighid