Cold Zucchini Pasta with Tomato Sauce (Tomato Sauce Aehobak Naengpasta)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Remove the stems from the tomatoes, cut a cross in each, blanch in boiling water for 30 seconds, drain, remove the skins, and cut into bite-size pieces.
2. Wash the Korean melon clean, halve it, remove the seeds, and cut into bite-size pieces; cut the cucumber and onion into bite-size pieces; trim the garlic stems and quarter the cloves.
3. Cut the zucchini with a spiralizer, blanch in boiling water for 30 seconds, drain, let cool slightly, and toss with lemon juice (1 tbsp), olive oil (2 tbsp), and salt (0.1 tbsp).
4. Blend the tomatoes, cucumber, Korean melon, onion, garlic, basil leaves (3 leaves), peperoncino, and cold water (1/2 cup) in a blender until smooth to make the tomato sauce.
5. Add the low-sodium soy sauce, vinegar, honey, olive oil (3 tbsp), and salt (0.3 tbsp) and blend smooth once more.
6. Put the zucchini noodles and tomato sauce in a bowl and finish with a basil leaf (1 leaf) and black olive powder sprinkled on top.