Gazpacho and Guacamole with Peas
Gazpacho, a cold tomato-based soup, and this low calorie guacamole with corn chips, make a light, summertime lunch.
Ingredients
At a glance
Meal/Course
Ethnic Influence
Main Ingredient
Cooking Method
Difficulty
Serves 4
For the Gazpacho:
3 tomatoes, chopped
1 cup onion, chopped
1/2 cucumber,chopped
1 small bell pepper,chopped
1 stalk celery, chopped
2 T parsley leaves
2 T chives or green onion, chopped
1 clove garlic
2 T vinegar
2 T olive oil
1 T lemon juice
1 tsp agave nectar
3 drops Tabasco or other hot sauce
2 cups tomato juice
Salt to taste
For the Guacamole with Peas:
1 avocado
2 cups peas
3 T onion or green onion, chopped fine
1/2 cup salsa
2 T fresh lemon or lime juice
Sea salt to taste
Methods/steps
Gazpacho
Put all ingredients into a food processor or blender and process until nearly pureed. (Blend the soup in two or three batches if it doesn’t all fit.) Or, for a more chunky soup, hold some onion, cucumber, bell pepper and celery aside and stir in after it has been pureed. Place in non-metal, non-reactive storage container, cover tightly and refrigerate for a few hours or overnight to allow flavors to blend.
Guacamole with Peas
In a food processor or blender, pulse all of the ingredients until blended. Serve with corn chips.
Put all ingredients into a food processor or blender and process until nearly pureed. (Blend the soup in two or three batches if it doesn’t all fit.) Or, for a more chunky soup, hold some onion, cucumber, bell pepper and celery aside and stir in after it has been pureed. Place in non-metal, non-reactive storage container, cover tightly and refrigerate for a few hours or overnight to allow flavors to blend.
Guacamole with Peas
In a food processor or blender, pulse all of the ingredients until blended. Serve with corn chips.
Additional Tips
Thank you to The Cancer Project for the inspiration for the Guacamole and Peas recipe.
Reviews
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Created by KatherineL
This tomato-based salad is colorful, rich in lycopene and very tasty.
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