Recipe: Gazpacho

See the video at: http://youtu.be/Treumm327GU

1.5 lbs Plum Tomatos, opeeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium cucumber, peeled, seeded, and diced
1 jalapeno, diced
1 red onion, diced
1/2 tbsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 cup white wine vinegar
1/2 cup olive oil
2+ cups tomato juice

In a large bowl, combine all ingredients except tomato juice and mix togather. Transfer 1 to 1.5 cups (depending on how thick you want the soup to be) to a blender and puree. Add pureed vegetables back to the bowl and add tomato juice. Mix well and chill for at least 2 hours, preferably 4 to 6. Serve cold

Recipe: Tzatziki Sauce

16 oz plain greek yogurt
1 medium cucumber, peeled, seeded, and diced fine
2 cloves garlic
2 tbsp fresh mint leaves, chopped
1 tbsp fresh dill weed
Juice of 1 lemon (about 2 tbsp)
1 tsp salt
1 tbsp extra virgin olive oil.

Wrap diced cucumber in a paper towel or kitchen towel and gently press to drain excess liquid. Combine all ingredients in a bowl and fold togather. Allow to sit refridgerated for at least 2 hours before servering.

Know what you're serving it with? Try going all dill for fish, or all mint and substitute red wine vinegar for lemon juice with red meat. Also great on its own as a dip!