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.

Ingredients

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

Preparation

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.

Recipe by
Karna Knapp