Summer Time Gazpacho


2 15 oz. Cans Tomatoes

1 Red Pepper (cleaned and seeded)

1 Green Pepper (cleaned and seeded)

2 Cucumbers (peeled and seeded)

1/2 Yellow Onion (peeled)

4 Cloves Fresh Garlic

2 T. Extra Virgin Olive Oil

2T. Red Wine Vinegar

2 T. Lemon Juice

1 T. Fresh Parsley

1 1/2 t. Fresh Cilantro

S&P TT


Place all ingredients in food processor. Combine until mixture is smooth in texture and there are no large chunks.  Serve Chilled.


Garnish Ideas:


Cucumber slices

Parsley Sprigs

Fresh Chives

Lemon Wheel

Creme Fraiche

Sour Cream

Tortilla Strips

Crusty Bread


Utensils needed:


Food Processor

Cutting Board

Paring Knife

Chef’s Knife

Can Opener

Vegetable Peeler

Measuring Spoons



Black Bean Pancakes


1 15 oz. Can Black Beans (Drained)

2/3 c. Buttermilk

2/3 c. Sour Cream

2 Eggs

3 T. Extra Virgin Olive Olive

1 1/2 c. AP Flour

1 T. Baking Powder

1 T. Sugar

1 tsp. Salt

1/8 tsp. Ground Ginger


Non-stick Pan Spray for Griddle


In Mixing bowl add flour, baking powder, sugar, salt, and ground cloves. Sift into the bowl. In Food processor add in black beans, buttermilk, sour cream. eggs, extra virgin olive oil, and blend until smooth. Add in dry mixture blend until smooth.


On hot greased griddle ladle out 2 oz. of batter, when bubbles start to form flip cake over. Repeat process until batter is gone. 


Yield: approx. 20-22 pancakes (2 oz. ladle) 


Cilantro-Lime Cream

1 c. Sour Cream
3-4 T. Milk
1 Lime (juiced and zested)
1 T. Fresh Cilantro finely chopped
Pinch of Salt
Pinch of White Pepper 

Combine sour cream, lime juice, cilnatro, salt and pepper in small mixing bowl, add a couple tablespoons of milk to thin slightly.