Chicken Marinade

 "Dinner at the Zoo" foodblog claims this is the BEST chicken marinade. They might be right.

INGREDIENTS

1/4 cup olive oil

2 Tablespoons freshly squeezed lemon juice

1 1/2 tsp minced garlic

2 Tablespoons balsamic vinegar

2 Tablespoons Worcestershire sauce

2 1/2 Tablespoons brown sugar

2 Tablespoons soy sauce

1 tsp. dried Italian seasoning

1 1/2 tsp Dijon mustard

1 tsp. salt

1/2 tsp. black pepper

1 - 1.5 pounds of chicken

INSTRUCTIONS

Place all ingredients except chicken in bowl or resealable bag. Stir or shake bag to combine ingredients.

Add 1 - 1.5 pounds of chicken. I like to use deboned chicken thighs. Marinate for at least one hour or up to 12 hours.

Proceed with cooking method of your choice

Mexican Street Corn Salad

 Perhaps the only thing better than Mexican street corn is Mexican street corn pasta salad. This is a perfect side dish for any summer barbeque.

INGREDIENTS

7 ounces pasta of your choice (fusilli, rotini or elbow would work fine) Use gluten-free pasta if you have dietary restrictions.

2-3 ears of corn, grilled and kernels removed (about 2 cups of corn kernels

1/2 red pepper, chopped

1/4 cup mayonnaise

1/4 cup sour cream

1/4 - 1/3 cup crumbled cotija cheese - no substitutions!

1 1/2 T. fresh lime juice

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/4 cup red onion, finely diced

1 jalapeno, seeded and finely chopped  (more if you want more heat)

Black pepper to taste

Salt to taste

INSTRUCTIONS

Bring pot of salted water to boil.

Add pasta and cook according to package instructions to al dente. Rinse and drain.

Remove husk and silk from corn. Preheat grill or grill pan to medium high heat. Grill the corn, turning occasionally, until charred and tender. Allow to cool slightly, then cut the kernels off the cob.

Make the dressing by combining mayonnaise, sour cream, lime juice, chili powder and garlic powder.

Season dressing with salt and pepper to taste.

Combine cooled pasta with corn. Add dressing and stir to combine.

Add red onion, jalapeno and red pepper.  Toss until all ingredients are coated with the dressing.

Fold in the cheese.

Sprinkle additional cheese and chili powder over top.

A Better Turkey Burger

 Turkey burgers are a healthy choice but can often be dry. This Barefoot Contessa turkey burger recipe results in a moist flavorful burger, perfect for a summer BBQ.

This recipe comes from inagarteneats.com

INGREDIENTS

1 pound ground turkey

1 Tablespoon mayonnaise

1 Tablespoon Dijon mustard

1/2 tsp salt

1/4 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1/4 cup chopped fresh parsley

2-4 Tablespoons olive oil

INSTRUCTIONS

Mix all ingredients together.

With moist hands, for easier handling, shape into four burgers.

Heat the oil in a frying pan over medium high heat. Grill until golden brown and cooked through, about 5 minutes per side.

Bacon Ranch Potato Salad

 A cool and creamy summer side dish for your next barbeque.

As a bonus, this is dairy free.

INGREDIENTS

2 pounds gold potatoes (if large, peel; if small, there is no need to peel the potatoes)

1/2 cup mayonnaise

1 tsp. dried dill weed

1 tsp. garlic powder

1 tsp. onion powder

3/4 tsp. salt

1/2 tsp. black pepper

1 Tablespoon cider vinegar

4 strips of bacon, cooked and crumbled

1/2 cup sliced green onions

2 Tablespoons sliced chives

1 Tablespoon minced fresh dill

INSTRUCTIONS

Place potatoes in a large pot and cover with water. Add one teaspoon salt. Bring to boil and cook until potatoes are fork tender. Drain, cool, and slice into bite size pieces.

Cook bacon until crispy. Drain fat on paper towels and crumble.

Whisk together mayonnaise, herbs, spices and vinegar until smooth and creamy.

Combine potatoes, sliced green onions, bacon and mayonnaise mixture in large bowl. Stir gently to combine. Cover and refrigerate at least 30 minutes before serving.

Chicken Cheddar Burgers with Corn Avocado Salsa

 We have had many days this summer with temperature well over 90 degrees. The last thing you want to do is turn on the oven or spend time in the kitchen. This recipe is perfect for those days. 

Recipe Source: cooktoria.com

Ingredients

For the Burgers

1 1/2 lb ground chicken

2 scallions, chopped

1 cup shredded cheddar cheese

1/4 cup mayonnaise

1/2 tsp salt

1/2 tsp pepper

For the Salsa:

1 large avocado, chopped

1 ear of fresh corn, boiled and kernels removed from the cob

1/2 T. olive oil

2 T. chopped fresh basil

1/2 lime, juiced

Salt and pepper to taste

Instructions:

Place chicken in medium mixing bowl. Add cheese scallions, mayo, salt and pepper.

Mix well.

Using a 1/2 cup measure, scoop the chicken mixture and form patties.

Using an outdoor grill or grill pan, cook the patties about 5 minutes per side or until cooked through.

While the burgers are cooking, combine all salsa ingredients.

Serve the salsa on top of the grilled chicken burgers.

Char Su Chicken

 From Simply Recipes, this recipe for grilled chicken thighs will please everyone.

Ingredients

1 large garlic clove, put through a garlic press or grated

1/4 tsp. Chinese five-spice powder

2 Tablespoons honey

2 Tablespoons Hoisin Sauce

1 1/2 Tablespoons soy sauce

1 Tablespoon ketchup

2 tsp. toasted sesame oil

1 3/4 pound boneless skinless chicken thighs

Instructions

In small bowl, combine all ingredients except chicken. Remove three tablespoons to use as a glaze for the chicken later.

Add remaining marinade to the chicken, coating well. Place in covered bowl or plastic bag and store in refrigerator for 30 minutes or up to 24 hours.

When ready to grill, lightly coat a stovetop grill pan and set over medium high heat. Add the chicken and cook for 6 - 10 minutes, turning several times.

During the last two minutes of cooking, baste with the reserved marinade.

Alternatively, grill on outdoor grill on medium heat for 10 - 12 minutes.

Allow to rest for 10 minutes before serving.

Sweet Corn and Zucchini Pie

When zucchini and sweet corn are in season, this is a great side dish. From "Taste of Yum", this crustless pie is cheesy and delicious.

Ingredients

4 Tablespoons butter
1/2 of a yellow onion, diced
2 ears of corn
2 zucchini, sliced very thin - about 2 cups
8 ounces sliced white button mushrooms
1/3 cup fresh basil, sliced thin
1 tsp. dried oregano

1 1/2 tsp salt
6 ounces shredded mozzarella cheese
6 ounces shredded swiss cheese
4 eggs, beaten

Instructions

Preheat oven to 375 degrees.
Heat butter in large skillet. Add onions, zucchini and mushrooms. As they vegetables saute, slice the corn off of the cobs and add corn kernels to skillet. Saute until vegetables are softened and lightly browned. Remove from heat and allow to cool slightly.

Once the mixture has partially cooled, add basil, oregano and salt. Then add cheese (reserving a small amount for the top) and eggs. Stir to combine.
Grease a pie pan (9 inch or larger) with nonstick spray.  Transfer the mixture to the pie pan. Arrange some pieces of zucchini on top so that some zucchini slices lay flat for a nice presentation.  Top with reserved cheese.
Bake for 20 minutes, covered with greased foil. After 20 minutes, remove foil and bake 5 minutes longer to brown on top. Let stand 10 - 15 minutes before cutting into slices.

Super Simple Summer Shrimp Boil

This is an easily prepared and delicious meal.  I prepared it outside on the grill to keep the kitchen cool on a warm summer night. Adpated from Eating Well, this recipe is like a beach party in your own backyard.
 

Ingredients

3 quarts water
1/4 cup Old Bay seasoning
3 Tablespoons fresh lemon juice
1 lemon sliced into wedges
10 ounces baby poatoes
10 ounces large shrimp (unpeeled, raw)
8 ounces andouille chicken sausage, cut into one-inch pieces
3 ears of corn, husk removed and cut in half.
1 large leek, sliced

Optional:  Melted butter for serving

Directions

In large pot or dutch oven, combine water, Old Bay seasoning and lemon juice. Bring to a boil.
Add potatoes and cook 10 minutes. Add corn and cook an additional 10 minutes. Check potatoes by piercing with a knife. They should be almost cooked through. Add shrimp, sausage and leek.
Cook, stirring occasionally, until the shrimp are pink and cooked through.

Using a slotted spoon and tongs, divide the shrimp, sausage, leek, corn and potatoes among four bowls. Ladel one spoonful of cooking broth on top.  Serve with butter, if desired.

Elote Mexican Grilled Corn

Sorry there is no photo. We devoured this corn before we took time to take a picture. This recipe makes regular corn with butter and salt seem very drab! This recipe, adapted from from "I Wash You Dry", is simply delicious.

Ingredients

6 ears of corn
2 Tablespoons mayonnaise
3 Tablespoons sour cream
1/2 cup finely grated Parmesan cheese
1 tsp chili powder
1/2 tsp salt
1/8 tsp black pepper
1 lime, cut into 6 wedges

Instructions

Peel back the corn husks half way down the corn cob, but do not remove. When all layers of husk are peeled back, remove the silk fibers. Then, rreplace the husk around the cob.

Place corn on preheated grill over medium heat. Grill, turning frequently, until the corn is cooked - about 10 minutes.
Then, using a potholder, peel back the husk and return the corn to the grill to lightly char the kernels. Turn frequently so not to burn the corn.

Meanwhile, combine the mayo and sour cream. In another bowl, combine the chili powder, salt and pepper.

Slather the mayo/sour cream mixture over the hot corn with a pasty brush. Sprinkle on the chili powder mixture and then sprinkle on the parmesan cheese.

Serve with a lime wedge.

Summer Shrimp Saute'

This light inviting summer meal features the best farmer's market veggies and  shrimp - and dinner is ready in 15 minutes.

Ingredients

4 slices bacon
2 cups fresh corn kernels, not cooked prior to removing the kernels
1 cup grape tomatoes, halved
1 cup sliced okra
1/2 cup chopped onion
3 cloves minced garlic
1 pound medium  or large sized shrimp -peeled and deveined
1/4 tsp. salt
1/4 tsp pepper
2 Tablespoons torn fresh basil
2 teaspoons fresh lemon juice

Instructions

Cook bacon in skillet until crisp. Remove from pan and crumble.
Remove all but 1 Tablespoon bacon grease from skillet. Reserve extra grease.
Increase heat  to medium high. Add corn, okra and onions to skillet. Saute until lightly browned.
Add garlic and saute one minute longer.. Remove from the pan.
Wipe the pan with a paper towel and add one more Tablespoon of bacon grease. Heat pan over medium high heat.
Sprinkle shrimp with salt and pepper. Add to pan and saute until shrimp are done. Stir in corn mixture, bacon, basil, lemon juice and tomatoes. Stir until all is warmed.

Paella on the Grill

The traditional Spanish dish paella is easier to make than you would think. Cooking it outdoors on the grill on a summer night is a great dinner party option. Pair it with a Spanish Tempranillo red wine.
6 servings.

Ingredients

1/2 tsp saffron threads, crushed and combined with 1/4 cup hot water. Allow to stand for at least 10 minutes
2 Tablespoon olive oil
2 pound boneless chicken thighs, cut into 2-inch pieces
6 ounces cooked kielbasa or chorizo sausage, sliced
1 medium onion, chopped
4 cloves garlic, minced
1 cup chopped tomatoes, skins removed
1 Tablespoon smoked sweet paprika
1/2 tsp. salt
6 cups chicken broth
2 cups short grain rice such as Calasparra, Valencia or Arborio
1 pound large shrimp, peeled and deveined
1 pound frozen mussels, thawed
8 ounces frozen peas, thawed
Optional chopped green olives for garnish
Optional chopped Italian parsley for garnish

15 inch paella pan  (If you do not have a paella pan, this dish can be prepared in a skillet.

Instructions

Prepare and premeasure all ingredients and place in bowls. Assemble everything by the grill.

Heat grill to  medium-high heat . Place paella pan on grill. Add oil. When heated, add chicken and cook, stirring occasionally, until chicken is browned, about 5 minutes. Add chorizo and cook for several more minutes. Transfer all to plate.
Add onion and garlic to pan. Cook and stir until softened and beginning to brown, just a few minutes. Add tomatoes and paprika. Cook and stir for 5 minutes more or until tomatoes are thickened and almost pastelike.
Return the chicken and chorizo to the pan. Add chicken broth, saffron mixture and salt. Bring to boil over high heat. Add rice to pan, stirring once to evenly distribute. Cover the grill and cook without stirring until the rice has absorbed most of the liquid, about 12 minutes. If the pan is bigger than the burner, rotate every few minutes to ensure the rice cooks evenly. Reduce heat to low. Cook, without stirring, 5 - 10 minutes more or until rice is cooked. Taste the rice to ensure it is done. If needed, add more liquid and more cooking time until it is done. When rice is cooked through, top with shrimp, mussels and peas. Turn heat to high. Cook without stirring for 2 - 4 minutes more. Edges should look dry and crust should form on the bottom of the pan. Shrimp should be cooked through. Remove pan from heat. Cover with foil and allow to rest 10 minutes before serving. If desired, garnish with sliced green olives and parsley.

Caprese Stuffed Avocado

Creamy avocados, fresh mozzarella and tangy tomatoes are a perfect match. Grill the avocados for added flavor, drizzle it all with a balsamic reduction and it becomes spectacular!

Ingredients

1/2 cup olive oil
4 cloves garlic, very finely minced
Salt and pepper
3 California avocados, at the peak of ripeness
1 pint grape tomatoes, halved or quartered, if large
16 small  fresh mozzarella balls
Fresh Basil
1 cup balsamic vinegar

Instructions
Prepare balsamic reduction, by placing vinegar in small saucepan over medium low heat. Boil gently until reduced by half. Allow to cool completely before drizzling over the stuffed avocados. This can be done the day ahead.

In small bowl or mason jar, combine oil and garlic. Add liberal amount of salt and pepper. Combine and allow to sit for at least one hour.

Cut grape tomatoes and mozzarella balls in half. Season with salt and pepper. A half hour before serving, toss them with most of the garlic oil.

Oil and heat grill. Halve the avocados and remove the pit. Season and brush liberally with the garlic oil. Place each avocado half face down on the hot grill. Grill for 4 - 5 minutes until they have char marks on the surface and the avocado is warmed through.

Remove avocados from grill and place on plate. Cut the basil leaves in a chiffonade. Combine basil with tomatoes and mozzarella balls.  Spoon the mixture into the center of each avocado half.
Drizzle with balsamic reduction.

Blueberry and Raspberry Galettes with Pistachios

Red, white and blue.... perfect for 4th of July or anytime. These galettes come together easily with refrigerated pie crust.

Ingredients

16 ounces berries. I used 10 ounces blueberries and 6 ounces raspberries, but you could replace with your favorite combination of berries. Strawberries or blackberries would work well with this recipe too.
1/3 cup granulated sugar
1 Tablespoon cornstarch
2 tsp. lemon juice
1/4 tsp. salt
1 (14.1 ounce) packaged frozen pie crust
1/4 cup chopped, toasted, salted pistachios
1 egg
Turbinado sugar for sprinkling
Vanilla ice cream
Fresh chopped mint - optional

Instructions

Preheat oven to 435 degrees.  Allow pie crust to stand at room temperature to thaw.
Place large baking sheet in oven.
In bowl, combine berries, granulated sugar, cornstarch, lemon juice and salt.
Cut out four 8-inch rounds from pie crust. It will be necessary to combine and re-roll scraps of dough to make four rounds
Divide berry mixture among the pie crust rounds. Sprinkle evenly with pistachios.
Fold dough over berries, pleating edges as you go.
Top preheated baking sheet with parchment paper. Using a large spatula, transfer galettes to covered baking sheet.
Mix egg with 1 tsp water. Using pasty brush, brush egg on edges of dough. Sprinkle with turbinado sugar.
Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
Let stand 10 minutes before serving.
Sprinkle with fresh chopped  mint and serve with a scoop of vanilla ice cream.

Hint 1: Roll out any remaining small pieces of pie crust. Cut into 3-inch squares. Place a few berries and sprinkling of sugar on top. Brush edges with egg wash. Fold diagonally into triangles and make these mini-tarts along with the galettes.

Hint 2: Swap the berries for peaches as they come into season and trade the pistachios for pecans or walnuts.

This recipe was featured in the May 27, 2018 edition of The Denver Post.

Huli Huli Chicken

This is a variation on a tradition Hawaiian dish.  Pineapple juice and chili-garlic sauce are the ingredients that make the sauce both sweet and spicy. The chicken is moist after brining for several hours in a mixture of soy sauce and water. This recipe comes from a weekend edition of The Denver Post.

Ingredients

2 1/4 cup low sodium soy sauce - divided
4 lbs chicken - drumsticks, thighs, breasts
18 ounces pineapple juice
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
2 Tablespoon grated fresh ginger
4 cloves garlic, finely minced
2 teaspoons Asian-chili sauce
1 (8 ounce) can sliced pineapple

Instructions

Make a brine by combining 2 cups soy sauce with 2 quarts water in large nonreactive bowl.
Add chicken pieces. Cover and refrigerate for 1 - 8 hours.

In saucepan, combine pineapple juice, remaining 1/4 cup soy sauce, ketchup, vinegar, ginger, garlic and chili-garlic sauce. Bring to boil. Reduce heat and allow to simmer until thickened and syrupy, about 40 minutes. You should have about 1 cup of sauce when it is done.

Remove chicken from brine and discard brine. Place chicken on grill and cook thoroughly.
Transfer to serving dish. Brush with 1/2 of the sauce. Place pineapple slices on grill and cook until charred on both sides. Place on top of the chicken.  Serve chicken and pineapple with remaining sauce.

Mediterranean Turkey Burgers

Ground turkey is a lean cut of meat that often results in a dry burger. But, this rendition of a turkey burger is moist and full of flavor.

INGREDIENTS

1.5 pounds ground turkey
1/2 cup chopped frozen spinach, cooked and thawed
1/3 cup crumbled feta cheese
1/3 cup sun-dried tomatoes in oil
1 clove garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. sweet paprika
1 Tablespoon canola oil

INSTRUCTIONS

Thaw the spinach by placing in microwave safe bowl and cooking in microwave for 40 seconds.
Allow to cool slightly. Drain and squeeze all the excess moisture out of the cooked spinach. Then, separate the spinach into small pieces.

Remove the sun-dried tomatoes from the oil, allowing some oil to remain on the pieces. This will add flavor and moisture to the burgers. Chop the sun-dried tomato into small pieces.

In a bowl, combine turkey, spinach, feta, garlic,tomatoes, salt, pepper, oregano and paprika. Combine thoroughly with your hands and form into 5-7 patties. Make a small indention with your thumb into the top of each patty to allow them to keep their shape during cooking.

Heat oil in a large skillet on medium-high heat. When the oil begins to shimmer, add the patties.
Do not crowd the pan. Cook burgers for about 4 minutes, then turn and cook until done (about 3 - 4 additional minutes). Avoid over cooking.

Serve on bun with lettuce and sliced tomatoes.

This recipe was adapted from www.thesharedplate.com

Oatmeal Cookie Peach Cobbler

A delicious fresh peach cobbler with a topping that tastes just like soft homemade oatmeal cookies.
Top it with vanilla or cinnamon ice cream!

Ingredients

Topping
1/2 cup sugar
1/2 cup brown sugar
1/2 cup softened butter
2 teaspoons vanilla
1 egg
1 cup all purpose flour
1 cup old fashioned oats
1/2 teaspoon baking powder

Filling
6 cups peeled and sliced fresh peaches
2 Tablespoons sugar
1 Tablespoon flour
1/2 Tablespoon lemon juice

Instructions

Preheat oven to 350 degrees.
Place sugar, brown sugar and butter in mixing bowl and beat on medium speed until light and fluffy.
Add vanilla and egg and beat well.
In separate bowl, combine flour, oats, baking powder and salt. Add to egg mixture and beat on low speed until well combined. Cover and place in refrigerator for 30 minutes.

Dip peaches in boiling water for 30 seconds and then place in bowl of cold ice water. This will make the  peaches easy to peel. Peel and slice. Place in bowl. Add sugar, flour and lemon juice. Mix gently.

Spray a 9-inch square baking pan with cooking spray. Pour peaches into pan and spread evenly.
Drop spoonfuls of topping over peaches. Cover peaches completely.
Bake 30 - 35 minutes or until browned and bubbly.

Serve warm with scoop of ice cream on top.

Recipe source:  spicysouthernkitchen.com

Caprese Salad

So simple to make! This salad says summer and is best made when all of the ingredients are fresh from the garden.

Ingredients

Tomatoes -  the best you can find!
Fresh mozzarella cheese
Fresh basil leaves
Salt and pepper
Good quality olive oil


Instructions

Slice tomatoes and place on serving plate.
Season with salt and pepper.
Place one or two basil leaves on top of each tomato slice.
Slice fresh mozzarella balls into 1/4-inch slices.
Place one slice of mozzarella on top of each tomato.
Drizzle olive oil over all. Season with additional salt and pepper, if desired.

Turkey Black Bean Taco Salad

Perfect dinner for a hot summer night!

Ingredients

FOR THE SALAD
1 Tablespoon olive oil
1 cup diced onion
3 cloves minced garlic
1 jalapeno, seeded and chopped (omit if you do not want a spicy kick)
1 pound ground turkey
Salt and Pepper
1 cup chicken broth
1/4 cup tomato paste
1 Tablespoon chili powder
1 Tablespoon ancho chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 can (14.5 ounces) black beans, drained and rinsed
1 medium head of romaine lettuce chopped
Tortilla chips, lightly crushed, or tortilla strips for salads
1 cup shredded Mexican cheese blend
2 roma tomatoes, chopped
1 avocado, diced
1/3 cup diced red onion

FOR THE  SALSA CREMA DRESSING

1/2 cup sour cream
6 Tablespoon salsa
2 teaspoons fresh lime juice

Instructions

Heat olive oil in large skillet over medium-high heat. Add onion and saute until softened. Add garlic, turkey and jalapeno. Season with salt and pepper. Cook, breaking up turkey as it cooks, until turkey is thoroughly cooked. Add chicken broth, tomato paste and spices. Bring to a boil, stirring occasionally. Stir in black beans and reduce heat to low. Allow to simmer, uncovered, stirring occasionally, for about 5 minutes. Cover and keep warm until ready to serve.

For dressing, combine all ingredients in bowl.

To serve, on individual dinner plates, layer lettuce, turkey mixture, cheese, tomatoes, avocado, red onion and top with crushed tortilla chips,  Spoon dressing over top. Serve immediately.

Recipe Source: Adapted from Cooking Classy

Corn Relish

The markets are full of Olathe corn in late July, a variety of corn grown in Colorado that is known for its sweet flavor. And when corn is in season, we make corn relish.

Ingredients

8 cups fresh corn kernels, from about a dozen ears of corn
2 cups diced green bell pepper
2 cups diced red bell pepper
2 cups chopped onions
1/4 cup minced garlic
1 Tablespoon pickling salt
2 Tablespoons yellow mustard seeds
1 quart cider vinegar
1 cup water
2/3 cup brown sugar

Instructions

Boil corn for 10 minutes. Remove and place in ice water to chill. Remove kernels from corn cob.
In large nonreactive pot, bring all ingredients to a boil. Reduce heat and simmer for 20 minutes.
Pack the relish into pint-sized mason jars, leaving 1/2 inch headspace. Close jars with hot two-piece caps. Process jars for 15 minutes in a boiling water bath.
Store cooled jars in cool, dry, dark place.

Recipe Source:  The Joy of Pickling by Linda Ziedrich

Summer Gazpacho

When the temperature climbs to the upper 90's, there is only one thing on my mind for dinner and that is gazpacho. This recipe from the Junior League of Denver (Colorado Classique) is my favorite version of this refreshing chilled soup. If you want it to be a vegetarian dish, you can substitute the beef broth for vegetable broth. But, in my opinion, it is the beef broth that is the secret ingredient in this recipe. It adds a depth of flavor and complexity to the soup. You can also spice this soup up with the addition of chopped jalapenos. This is a big batch and serves 8 - 10 generous portions.
Summer refreshment!

Ingredients

1 46 ounce can spicy Bloody Mary mix (or go with regular mix if you don't like spicy)
1 28 ounce can plum tomatoes
1 10.5 ounce can beef broth
2 yellow tomatoes, chopped
3 red tomatoes, chopped
1 large cucumber, seeded and chopped
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
3 Tablespoon chopped fresh basil
2 Tablespoon chopped fresh oregano
2 cloves garlic, minced
2 Tablespoons white vinegar
1 Tablespoon Worchestshire sauce
1/2 teaspoon salt
1 teaspoon black pepper
Avocado slices for garnish

Combine all ingredients in large bowl, Using a hand-held food processor, pulse until desired consistency. Cover and refrigerate at least two hours. The flavor is even better if held overnight in the refrigerator.
Top with avocado slices.