Slovak garden recipes showcase tomato lemonade and zucchini cake

A summer‑time guide from Slovakia highlights a refreshing tomato lemonade made from ripe tomatoes blended with lemon juice, cold water, ice and optional herbs or a drizzle of olive oil. The drink relies on the high water content of tomatoes (about 95 %) and their natural sweetness, offering a light, slightly thick alternative to classic citrus sodas.

Another recipe turns abundant garden zucchini into a large baked cake. Grated zucchini is combined with potatoes, flour, eggs, garlic and dried marjoram, then spread on a sheet pan and baked. The method produces crisp edges and a moist interior while using far less oil than traditional frying, making it a convenient way to use surplus summer produce.