Cucumber Gazpacho

Hot, sticky days make cooking a sweltering chore, and this cooling soup is an antidote. Here’s an easy, cold gazpacho-style soup using seasonal cucumbers, avocados and basil from Allyson Kramer.


1 ripe avocado
1 medium cucumber, skin on and seeds removed
2 small bunches of basil
1 clove garlic
2 scallions, both green and white parts
2 cups water
1 and 1/4 teaspoon salt
1 lime, juiced


Chill the ingredients and the blend until desired smoothness. Return to the refrigerator and chill until ready to serve. Garnish with thinly sliced cucumbers and basil leaves.

Serves 4. Takes 10 minutes.

Sweet Chickpea Tacos

Chickpeas are a hardy staple, and getting them fresh in spring instead of canned or dried is truly a delight. Strawberries and avocados contrast nicely with the chickpeas’ nuttiness.

Recipe and Photo by Sarah O’Toole of Cooking with CSA



  • 2 Tbsp. maple syrup
  • 1 Tbsp. cinnamon
  •  1/2 Tbsp. ginger 1/2 tsp. nutmeg


  • 1 can chickpeas
  • 1 package organic corn tortillas
  • 2 cups strawberries
  • 1 large avocado
  • 1 orange
  • 2 cups lettuce

Garnish with Salsa


  1. In a large bowl add all marinade ingredients, stir to combine.
  2. Then add rinsed chickpeas to bowl, stir well.
  3. Place bowl with chickpeas in refrigerator until ready to serve.
  4. Next chop the strawberries, avocados and place in a bowl, stir well.
  5. Chop orange into 4 pieces and squeeze juice of 1 slice into strawberry mixture.
  6. Then thinly slice lettuce and set aside.
  7. Next heat frying pan over medium heat and place tortillas in pan, heat until warm.
  8. Place in foil until all tortillas are ready to be served. To assemble, place lettuce on tortilla then chickpeas, then strawberry mixture and top with salsa.