Garden Gaspacho

This is a great simple summer dish that you can have fun with. For instance, swap out zucchini for cucumber, parsley for cilantro or lime for lemon juice. Whatever you have on hand works and you can turn up the “heat” as much as you like with a bit of hot sauce.  Enjoy!




1 hothouse cucumber, cubed
2 medium tomatoes, cubed
1 yellow or orange pepper, diced (optional)
1/2 red or yellow onion, diced
1 clove garlic, minced
1 ear corn, cooked or raw, cut kernels off
bunch cilantro, chopped (you can omit this or substitute with parsley)
1 avocado, cubed
1/2 lemon or lime, juiced
1-2 small 8oz cans spicy V8 (optional)
Salt & Pepper

Mix all ingredients, put half in blender with enough water or tomato juice to just cover the veggies. Blend. Remix with other half for chunky gaspacho or blend all for a smoother textured soup.

Chill and serve cold or at room temperature with sliced avocado or cilantro sprig on top.

Focus Food: Cucumber

Cucumbers are a low calorie food with a nice crunch.  They have about 5% of your daily vitamin C requirement.

Try adding sliced cucumber to a glass of ice water to feel like you’re having a spa moment at home.


Quick Lunch With Leftover Soup

Not feeling like having the jelly sandwich you just made for the kids? Here’s a quick riff off the pumpkin soup from yesterday:

Baby spinach- roughly chopped
Leftover cooked pasta (okay if it has sauce on it)

Toss all in a pot. Heat, stir, serve. — Delicious & nutritious.


Smashed Pumpkin Soup

We never got around to carving our pumpkins this year, so I decided to make pumpkin soup, bread & seeds with the left over pumpkins. Here’s the recipe for the soup:

2 cups roased pumpkin
2-3 T EVOO
1/2 yellow onion diced
2 cloves garlic
2 stalks celery
1 large carrot
1/2 c apple cider
4-5 cups chicken or veggie stock
1/4 t cinnamon
1/4 t parsley and thyme
1 t salt, pepper to taste
optional pinch corriender, 1/2 avocado, 1/2 c vanilla rice milk or sour cream

Roast the pumpkin by cutting into chunks and taking the seeds out. Add salt & pepper then place cut side down on a baking sheet drizzle with EVOO. Roast at 400 for about 1/2 hour or until soft, let cool.

Heat pot. Pour EVOO onions & garlic over medium heat for 2-3 minutes. Add celery and carrot for 4 minutes. Add pumpkin stir for another 2-3 minutes. Add stock, cider and spices. Bring to a boil. Then simmer for 20-30 minutes.

Serve room temperature – optional, over diced avocado and with cream/milk. For decoration and texture you can add pumpkin seeds on top.

Roast the clean pumpkin seeds with some sea salt on a greased baking sheet at 375 for 20 minutes or until crunchy. Cool.