Heirloom Green Tomato Gazpacho

Heirloom Green Tomato Gazpacho
5 cups tomatoes heirloom green stripeys not cut
1 1/2 cups cucumber cut and peeled
blend in blender (put in tomatoes first and squish down if needed)
separately combine
1 1/2 cup orange juice
1 cup sliced onion - yellow
1 1/2 tsp diced garlic
salt and pepper
seracha/ red chili oil/ habenero Tabasco to taste
1tablespoon white vinegar
1 tablespoon balsamic
1 tablespoon lemon juice
let sit for 1/2 hr to one hour
blend and combine

It is said to let sit for 1/2 to overnight before partaking

Jam

we made some jam from our very poor nectarine tree
it was fantastic!

then we made
Ginger Nectarine jam
and Mint Nectarine Jam
and low sugar Jam


then husband wanted to make
strawberry jam

and we tried making
Thompson seedless grape jam

addicted

next up fig

zucchini bread

On a mission to make a good and healthy version.  On our first attempt we made Paula Deen's and doubled the zucchini  so we used 4 cups instead of 2.  I think we used one less cup of sugar as well...well needless to say it still came out too sweet.

Now on the second attempt.

second attempt was recipe without egg (used fat free Greek yogurt instead) and a handful of chocolate chips- turned out ok just took 11/2 hours to cook and it still needed at least 17 more min. 

Chinese long pole red beans

Made a stir fry with them
fish sauce
diced garlic
oil
butter
lime
chili oil
zucchini
and placed on a bed of spinach and cut heirloom tomatoes

fantastic

Made zucchini chips as well- turned out better than we thought just didnt like the 22 hrs of the dehydrator on.