Gazpacho and Guacamole with Peas

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Gazpacho and Guacamole with Peas
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Gazpacho, a cold tomato-based soup, and this low calorie guacamole with corn chips, make a light, summertime lunch.

Yields: 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

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.

Recipe by
Karna Knapp