golden tomato and lemon cucumber gazpacho with avocado salsa Gazpacho is one of my favorite summer meals--I love not only the texture and flavor contrasts but also the ease ofpreparation. On a beautiful warm evening, I'm often in the mood for something that can be quickly prepared. With ablender and some really fresh ingredients, this dish can be made in five minutes. Gazpacho is best served chilled, withan equally cool glass of white wine. Gazpacho 2 cups peeled, deseeded, and diced lemon cucumbers 2 cups deseeded and diced tomatillos 2 1/4 cups diced golden tomatoes 2 tablespoons lime juice 1/2 jalapeño pepper Salt to taste 2 tablespoons olive oil Avocado Salsa 1 avocado, diced 1 tablespoon chopped cilantro 1 teaspoon minced jalapeño 1 teaspoon lime juice Salt and pepper to taste Garnish Olive oil Black pepper Gazpacho Mix all ingredients except olive oil in a large bowl;season to taste. Place 3.4 of mixture in a food processor and process until smooth. Add back to bowl and stir to combine.

Avocado Salsa Combine all ingredients. Assembly Serve chilled with avocado salsa, a few drops of olive oil, and freshly ground pepper. Serves 4.