Cucumber Gazpacho, Because it's hot outside

2 Slicing cucumbers, peeled and chopped (3 cups chopped)

1 green bell pepper, cored, seeded, and chopped (try to remove white ribbing may impart a bitter flavor)

½-1 Italian bottle neck onions, minced (reserve tops and slice thin like a scallion for garnish)

2 jalapeños, stemmed, halved lengthwise, seeded (use disposable gloves)

1 bunch Italian parsley, large stems removed

Small handful mint or lemon verbena leaves

2 large cloves garlic, peeled and minced or pressed

½ cup chicken stock, or veggie stock, plus additional

¼ cup cold pressed olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

Several drops of Tabasco Green Pepper Sauce, to taste

1 teaspoon fine sea salt

Garnish

¼ cup small diced cucumber (with peel)

¼ cup diced green bell pepper

coarsely grated zest of 1 lemon

6 small tips of fresh spearmint or lemon verbena

Put the cucumber, bell pepper, Italian bottleneck onion, jalapenos, parsley, mint or lemon verbena, and garlic into a blender and liquefy.

Add the stock, olive oil, vinegar, lemon juice, Tabasco, and salt. Pulse to combine.

Taste and adjust the balance of salt and lemon juice if needed.

Adjust the thickness of the soup by adding a little more chicken stock if needed.

Chill for at least two hours.

Just before serving, pour the soup into individual cups, and then sprinkle each with a bit of diced cucumber, and lemon zest.

Cucumber and Avocado Gazpacho

1 green pepper (chili or green bell)

2 cucumbers, peeled, halved, seeded, and cut into chunks

2 ripe avocados, cut into 1-inch chunks

1/2 bunch chopped fresh cilantro

1/2 cup extra-virgin olive oil; more for serving

1 1/2 Tbsp. lemon juice

1 large clove garlic, minced

Kosher salt and freshly ground black pepper

Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the chile in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.

In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.

Adjust amount of jalapeno or other spicy pepper to taste, or you can use a green bell pepper and adjust heat with your prefered hot sauce.