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
1 Chopped Tomato

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.