Gazpacho (Kristi's)

Gazpacho Base: (Blend until creamy and smooth in the blender)
5-6 Large Tomatoes
1/2 Red Bell Pepper
1/2 Jalapeno Pepper
2-3 Slices of Onion (I used a red onion)
1 Cucumber Peeled
4 Tbsp Olive Oil
2 Tbsp Red Wine Vinegar
1/2 Lime (Juice squeezed into the blender)
4 Cloves of Garlic
5? Bunches of Fresh Cilantro
Sea or Regular Salt

Chopped and Added to Base: (Quantity varies to taste)
Basil - Fresh or Dry
Cayenne Pepper
2 Ears of Raw Corn (Corn cut off and put in base)
2 Avocados
1/2 Red Pepper
6 Mushrooms
1 - 3.8oz Can of Slice Black Olives
1 - 15oz Can of Seasoned Black Beans (Bush's Best)
1 Slice of Jalapeno Finely Chopped
1 Slice of Onion Finely Chopped

Chill overnight and serve.

Gazpacho (Kat's)

Gazpacho Base: (Blend until creamy and smooth in the blender)
5-6 Large Tomatoes
1/2 Red Bell Pepper
1 Cucumber Peeled
4-5 Tbsp of Olive Oil
3 Tbsp Red Wine Vinegar
1 Tbsp Lime
1-2 Cloves of Garlic
1-2 Stalks of Celery
Sea Salt to Taste

Chopped and Added to Base: (Quantity varies to taste)
3+ Tbsp Fresh Basil
3+ Tbsp Fresh Parsley
2 Ears of Raw Corn
2 Avocadoes
2 Stalks of Celery
1/2 Red or Green Pepper
Pinch of Cayenne Pepper

Chill overnight and serve.

Yummy Cauliflower - Yes I did just write yummy and cauliflower together

Ingredients
Cauliflower
Olive Oil
Seasoning - Salt and Cayenne Pepper

Preheat the oven to 400 degrees.
Break the cauliflower into smaller pieces and put them on a baking sheet.
Brush the cauliflower with olive oil and sprinkle with seasoning.
Bake for 30 minutes.

Spicy Guacamole - Kristi's

The measurements are not exact. I tend to pour ingrediants in until it looks and tastes good.

2 Avacados, cut up
3 Scoops of Sour Cream (1/3 cup?)
1/2 Tamatoe, chopped up
1/4 Onion, finely chopped
1 Jalepeno Pepper, finely chopped (Add whatever amount you want to make it spicy. See note below)
Garlic Powder
Garlic Garlic from Tastefully Simple
Seasoning Salt

Put all of the ingrediants in a bowl. Mash everything well and stir. Add any additional jalepenos or seasoning to taste.

**Notes**
The hottest part of the jalepeno is the white part in the center of the pepper that the seeds are connected too.

Be careful with the jalepenos because the hot stays on your hands. Do not touch your eyes after handling the pepper. I have heard you can use gloves.

You could use fresh garlic if you have it.

I use a potato masher to mash all of the ingrediants.

I used a food chopper from Pampered Chef to chop up the onion and jalepenos.

**To make this vegan, do not add the sour cream**