Gazpacho Grandé

• 1 hot house cucumber, halved and seeded
 (not peeled)
• ½ red bell pepper, cored and seeded
• ½ yellow bell pepper, cored and seeded
• 5 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 24 ounces canned tomato juice
• ¼ cup red wine vinegar
• ¼ cup good olive oil
• ½ tablespoon kosher salt (optional)*
• 1 teaspoon freshly ground black pepper

Directions:
Put each vegetable separately in food processor fitted with steel blade and pulse until coarsely chopped. Do not overmix. After each vegetable is processed, combine in large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Stir and chill for 4 hours before serving.

A to Z Soup (Avocado Zucchini Soup)

Avocado Zucchini SoupPhoto © the California Avocado Commission

(Makes 4 servings)
Ingredients

• 4 cups fat-free, low-sodium chicken broth
• 1 medium onion, finely chopped
• 4 green onions, sliced into ½-inch pieces
• 2 cloves garlic, finely chopped
• ½ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg
• 2 cups zucchini, thinly sliced
• 2 large, ripe California avocados, seeded, peeled, and chopped

Directions:
In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper, and nutmeg. When boiling, reduce heat to low, cover, and cook for
15 minutes. Stir occasionally. Add remaining broth and zucchini and bring to boil. Cover and reduce heat to low. Cook for 20 minutes. Remove lid and allow to cool. In food processor, purée zucchini, broth, and avocado in batches. Return to pan; stir gently. Serve in soup bowls and garnish to taste.

Cool Cucumber Soup

• 2 large cucumbers, peeled, seeded, and grated with box grater/food processor
• 1 garlic clove, finely minced
• 2 tablespoons fresh dill, minced
• ½ cup low-fat sour cream
• ½ cup Greek yogurt
• 1 cup low-sodium chicken broth
• Salt and white pepper (if you have it, black if you don’t), to taste

Directions:
Combine all ingredients in food processor. Transfer to bowl, stir, and chill. Serve topped with any of the following: chopped cucumber, fresh dill or mint, dollop of sour cream or yogurt, diced avocado, snipped chives, or green onions.

MMM… Soup (Mango-Melon-Mint)

• 2 mangoes, peeled, pitted, and chopped
• 2 cups cantaloupe, peeled, seeded, and chopped
• 2 tablespoons fresh mint, minced
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon confectioners’ sugar
• ¼ cup dry white wine
• 2 tablespoons plain yogurt

Directions:
Purée all ingredients in food processor or blender and chill for 2 to 3 hours. Pour into glass bowls, garnish with mint leaves, and serve.

Curry Deviled Eggs

Curry Deviled Eggs

Makes 12 servings (2 halves per person)

• 12 large eggs, hard-boiled
• 1/2 cup nonfat, plain Greek yogurt
• 2 teaspoons curry powder
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 2 tablespoons green onion, finely chopped
• 2 tablespoons celery, finely chopped
• 1/2 teaspoon lemon juice
• Salt and pepper, to taste

When cool, peel shells from hard-boiled eggs. Carefully cut each egg in half, lengthwise. Gently scoop out yolks and place in bowl. Add all remaining ingredients and mash together. Taste for seasoning and adjust accordingly. Using a pastry bag or spoon, fill each egg white with mixture. Refrigerate until ready to serve.

Think you have a better recipe for deviled eggs? Let’s see it.

Chinese Five Spice Edamame, courtesy of The Food Channel.

Chinese Five Spice Edamame

(Makes 12 servings)

• 2 tablespoons Kosher salt
• 1 tablespoon Chinese Five Spice powder
• 2 pounds frozen edamame, shells on

(Chinese Five Spice powder can be found in the seasoning aisle of your local grocery store. Though frozen edamame is available shelled, purchase edamame with the shells on for this recipe.)

Combine Kosher Salt and Chinese Five spice powder in small bowl.

Place edamame in microwave-safe bowl, cover and microwave for approximately 4 minutes, or until edamame peas are tender.

Rest covered for 1 minute. Remove plastic wrap and toss edamame with Chinese Five Spice mixture.

Serve immediately.

Homemade Pita Crisps

Homemade Pita Crisps

(Makes 16 servings, 4 pita chips per person)

• 8 6-inch whole-wheat pita breads
• olive oil cooking spray

Preheat oven to 400° F. Cut pitas into 8 triangle pieces. (Divide each one by 4 and pull apart each triangle into 2 separate halves.) Place pita pieces in single layer on cookie sheets, lightly coat with spray and bake until crispy, about 10 minutes.