Gazpacho and Guacamole
|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)|
|Olive oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Agave nectar||1 Teaspoon|
|Tomato juice||2 Cup (32 tbs)|
|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)|
FOR THE GAZPACHO
1. Chop the tomatoes, onions, bell pepper, celery stalks, and chives, set aside.
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.
4. Serve the gazpacho along cold.
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
1. Finely chop the green onions.
2. In a food processor combine avocado, peas, green onions, lemon juice, salsa and sea salt to taste.
3. Process until pureed.
4. Serve the guacamole with corn chips.