Gazpacho

3 medium tomatoes, peeled, chopped
1/2 C cucumber, seeded, chopped
1/2 C green pepper, chopped
2 green onions, sliced
2 C low-sodium vegetable juice cocktail
1 Tbsp lemon juice
1/2 tsp basil, dried
1/4 tsp hot pepper sauce
1 clove garlic, minced

Filling Tomato Cucumber Salad

Makes 4 Servings

INGREDIENTS:
• 1 tomato, chopped
• 1 cucumber, seeded and chopped
• 1/4 cup thinly sliced red onion
• 1/4 cup canned kidney beans, drained
• 1/4 cup diced firm tofu
• 2 tablespoons chopped fresh basil
• 1/4 cup balsamic vinaigrette salad dressing
• salt and pepper to taste

Cucumber Salad

Makes 8 Servings

INGREDIENTS:
• Cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Spicy Cucumber−Avocado Soup

1/2 firm−ripe California avocado
1 1/2 pounds cucumbers, cut into 1/2−inch pieces
1 (8−oz) container plain low−fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeno chile with seeds
1 cup small ice cubes
Garnish: diced avocado and chopped chives

Peel and pit avocado. Blend all ingredients in a blender until
very smooth, about 1 minute.