Prep: 30 minutes
5 avocados, diced
2 cups cucumbers, diced
5 tomatoes, diced
1 medium leek, diced
2 cups vegetable stock
2 tablespoons lemon juice
salt and pepper to taste
1/2 cup coarsely broken tortilla chips
- Reserve 1/2 cup avocado for later use.
- In a food processor, place half the remaining avocado, cucumbers, tomato, onion, broth, lemon juice, salt, and pepper; whirl until smooth.
- Place in bowl and repeat with other half of ingredients.
- To serve, spoon gazpacho into 4 bowls. In the center of each, spoon a small mound of the avocado and sprinkle with tortilla chip pieces.
Easy Summer Pasta Salad (Note: this is my daughter's recipe so measurements are not her forte)
1 lb rotini
1 pint grape tomatoes
basil to taste
olive oil drizzled on
salt to taste
Cook rotini until tender. Drain an rinse in cold water
Slice grape tomatoes in half add to pasta
Sprinkle basil, drizzle olive oil and salt to taste.
Serve in a bed of fresh spinach