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Gazpacho And Guacamole

DelectablePlanet's picture
Gazpacho, a cold tomato-based soup, and this low calorie guacamole with corn chips, make a light, summertime lunch.
Ingredients
  Tomatoes 3 Medium, chop
  Onion 1 Cup (16 tbs), chop
  Cucumber 1⁄2 Cup (8 tbs), chop
  Bell pepper 1 Small, chop
  Celery stalk 1 Small, chop
  Parsley leaves 2 Tablespoon
  Chives/Green onion 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Vinegar 2 Tablespoon
  Olive oil 2 Tablespoon
  Lemon juice 1 Tablespoon
  Agave nectar 1 Teaspoon
  Tabasco 3 Drop
  Tomato juice 2 Cup (32 tbs)
  Salt To Taste
For the guacamole with peas
  Avocado (without seed) 1 Medium
  Peas 2 Cup (32 tbs)
  Onion/Green onion 3 Tablespoon
  Salsa 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Sea salt To Taste
  Corn chips 2 Cup (32 tbs)
Directions

FOR THE GAZPACHO

GETTING READY
1. Chop the tomatoes, onions, bell pepper, celery stalks, and chives, set aside.

MAKING
2. In the food processor combine tomatoes, onions, bell pepper, celery stalks, chives, garlic, parsley, vinegar, olive oil, lemon juice, agave nectar, tabassco, tomato juice and salt.
3. Process until nearly pureed. Place in non-metal, non-reactive storage container, cover tightly and refrigerate for a few hours or overnight to allow flavors to blend.

SERVING
4. Serve the gazpacho along cold.

TIPS
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.

FOR THE GUACAMOLE WITH PEAS

GETTING READY
1. Finely chop the green onions.

MAKING
2. In a food processor combine avocado, peas, green onions, lemon juice, salsa and sea salt to taste.
3. Process until pureed.

SERVING
4. Serve the guacamole with corn chips.

Things You Will Need
Food processor

Recipe Summary

Difficulty Level: 
Medium
Channel: 
European
Preparation Time: 
90 Minutes
Servings: 
4

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