3 cups reduced-sodium chicken broth
Gazpacho from the Garden
4 cups vegetable juice
4 large juicy tomatoes, peeled and seeded
1/3 cup lemon juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely minced
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
3 medium cucumbers, peeled, seeded, and chopped fine
1 small green bell pepper, chopped fine
1/2 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 container sour cream or plain yogurt (optional)
Combine vegetable juice, tomatoes, lemon juice, olive oil, vinegar, garlic, hot pepper sauce, and black pepper in food processor. Process until smooth.
Pour into soup tureen or bowl; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with dollops of sour cream. on a bead bowl for dining fun.
Makes 6 servings.
1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips
Place ingredients in a food processor fitted with a steel blade and pulse until smooth. Serve with dippers.
If you need Hummus dip in a hurry, you can also purchase pre-made plain hummus and add Butter N Cheese or Fiesta Dip Herb Mixes for a great splash of festive flavor.
Cube one acorn squash and toss with 1/4 C herbed honey plus 2 T olive oil.