Gazpacho, Hummus, and Guacamole!

Heirloom Tomato Gazpacho

This soup combines the freshest ingredients to create a colorful bowl of vitamins A, B6, C and K, not to mention lycopene, a potent antioxidant. From http://www.self.com/

6 large heirloom tomatoes, all varieties and colors, seeded and diced (reserve seeds and juices)

1 medium red onion, diced

3/4 English or hothouse cucumber, peeled and diced

1 1/2 red bell peppers, cored, seeded and diced

1 1/2 yellow bell peppers, cored, seeded and diced

1/4 cup fresh cilantro, roughly chopped

2 tbsp red wine vinegar

1 lemon, juiced

1/2 tbsp Tabasco

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil8 tbsp aged balsamic vinegar

In a bowl, combine tomatoes, seeds and juices, along with onion, cucumber and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

120 calories per serving, 7.4 g fat (1 g saturated fat), 11.6 g carbohydrates,

1.9 g protein, 2.5 g fiber

~A girls best Gazpacho~

Mindy Butler
1/4 cup diced sweet onion (purple would probably work too)
1/4 cup diced anaheim or sweet red pepper
1/4 cup diced cucumber
1/4 cup diced celery
1 clove garlic minced
1/3 cup diced tomato
2 tablespoons fresh basil
1/3 cup V-8 juice
2 tablespoons virgin olive oil
2 tablespoons balsamic or red wine vinigar
2 tablespoons minced fresh cilantro
dash of fresh lime juice
dash hot red pepper sauce
in a large cocktail shaker combine all the ingredients, tell the strolling mariachi band to play something up tempo and shake those maracas until its soup. Serve with a dollop of sour cream, a little more minced cilantro, a dash of hot sauce and a slice of lime...
(this shaker method is also great for making instant chocolate pudding with cold milk... )

Garden Guacamole

Counts as 2 produce servings!and trust me its yummy!!!

Peel, pit, and mash 1 avocado.

In large bowl, combine with

2 c finely chopped tomato,

1/4 c chopped sweet onion,

1 finely chopped jalapeno chile pepper,

1/4 tsp salt.

Makes 4 Servings (about 3 c) Nutritional Info (per serving): 102 cal, 2 g pro, 9 g carb, 7.5 g fat, 1 g sat fat, 0 mg chol, 5 g fiber, 155 mg sodium

Herbed Chickpea Dip

Counts as 1 produce serving!

In blender, combine:

1 container (5.3 oz) fat-free Greek yogurt

2 cloves minced garlic,

2 c rinsed and drained canned chickpeas,

1/4 tsp salt

1/2 c minced fresh parsley blend until smooth.

Serve with 4 c cucumber spears and pita crisps. Makes 4 Servings (about 2 c). Nutritional Info (per serving): 200 cal, 12 g pro, 35 g carb, 1.5 g fat, 0 g sat fat, 0 mg chol, 7 g fiber, 250 mg sodium

Guacamole you'll want to gorge on

Mindy Butler
*remember the key to great quacamole is the lime and salt...*
2 soft and ready to mash avocados (3 if they're small)
3 plum tomatos diced
1/2 to 1 red onion diced depending on taste
a handfull of diced cilantro
fresh lime juice from 1 large lime
salt and pepper to taste
Mash the avocados, and mix in the rest of the ingredients. eat with your favorite corn chips, tacos, enchiladas, or straight from your spoon- its that good! optional variations: adda dash hot red pepper sauce... 3 if you like to spice things up! i add this to practically everything but its optional if you're sensitive to spice...

Another variation is to add some toasted cumin for flavor (goes well with hummus and pita.) Just warm a saute pan, add a tablespoon of cumin, stir and warm until it browns- remove from heat- add to the guac and enjoy!