Blender Magic.

My blender gets a regular workout in the heat of the summer when I rediscover smoothies and milkshakes (particularly chocolate mint chip..mmm). When I let my imagination run wild, this under appreciated appliance can do so much more.

Take cold soups and sauces for instance. Just blend your favorite vegetables like avocados, tomatoes or cucumbers with yogurt, juice or stock. Jazz 'em up with herbs, onions or California Ripe Olives and chill (you and the soup that is). Great for lunch or dinner, pour your chilled soup into a thermos and it's perfectly portable for a picnic or a day at the beach...This summer is going to be relaxing after all, wouldn't you say?

 

 

Speedy Speckled Gazpacho

• 6 Medium ripe, juicy tomatoes, peeled and seeded
• 1 Cucumber, peeled and seeded
• 1 clove Garlic, peeled
• 1/3 cup Lime juice
• 1/3 cup Chopped California Ripe Olives
• 2 Tablespoons Chopped scallions
• 2 Tablespoons Chopped cilantro
• Salt and pepper

Combine tomatoes, cucumber, garlic and juice in blender or food processor and puree until smooth.

Stir in California Ripe Olives, scallions and cilantro and season to taste. Chill for 1 hour before serving. Serves 4.