• Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth (~2 minutes).
• With blender running, add vinegar, salt, tabasco, and Worcestershire sauce. Slowly drizzle in the olive oil. The mixture will turn dark pink or bright orange as it becomes smooth.
• Strain the mixture through a strainer pushing the liquid through with a spatula or back of a ladle. Discard the solids.
• Transfer to a large glass pitcher and chill until very cold. At least six hours or overnight.
• Before serving, add more seasoning, if desired . If soup is very thick, add a little bit of ice water.
• Add avocado,, sliced cucumbers, and fresh mint on top!

Salad

• Steam or grill the corn until cooked. When cool enough to handle, slice kernels off the cob.
• In a large bowl, add all other prepared ingredients. Toss with 1/2 of the dressing or to taste.

Light Oil & Vinegar Dressing

• Mix oil, lemon juice, and vinegar together, season with garlic powder. Whisk and pour over salad. Other dressings of your choice may be used.

• Chop and prepare all the vegetables. In a fry pan, sauté in veggie broth or spray olive oil.
• Once all vegetables are sauteed, add salt, pepper and garlic powder to taste. Set aside. Wipe pan to prep for making the quesadillas.

Making the Quesadillas

• Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet—about 1/2 tsp. of butter or oil. Warm it in the skillet over medium to medium-high heat.
• Place one tortilla in the skillet and sprinkle all over with some of the cheese (depending on how many you are making).
• Watch for the cheese to melt. Once the cheese starts to melt, lift a corner of the tortilla to check the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready for the next step.
• Add the sauteed vegetables on top and either fold over one tortilla and flip to cook both sides, OR add a full tortilla on top and proceed to finish.
• Transfer to a cutting board with a spatula. If serving immediately, let cool for a minute or two for the cheese to set, then cut into wedges with a pizza cutter. If preparing several quesadillas for a crowd, slide the un-cut quesadillas onto a baking sheet and keep warm in a 200°F oven, then slice into wedges just before serving.
• Wipe the pan clean if needed, melt another dab of butter, and continue cooking quesadillas as described above.
• Add sour cream, cilantro/parsley on top … include salsa and guacamole.

• Peel avocado, place in a bowl and mash until creamy.
• Mix tomatoes, onion, cilantro, lemon juice, and cayenne pepper (or jalapeño pepper) into mashed avocado until well combined; season with salt and black pepper.
• Chill before serving

• Simply combine the lime juice, lemon juice, and sugar (or sugar substitute) in a small pitcher, stirring until the sugar has dissolved.
• For a Margaritaville-style frozen drink, blend the lime juice, lemon juice, club soda, and sugar with four cups of ice in a high-powered blender. Blend until the mixture is nice and slushy.

For a Fancy Margarita Experience

• Prepare a salted glass with the below three steps. Optional, but it makes the glasses look fancy!
• Swipe a lime wedge around the rim of the glass.
• Pour coarse salt onto a small plate then dip the edge of the glass into the salt, rolling it around until the rim of the glass is coated.
• Pour the lemon-lime mixture into your salted-rim glasses and enjoy!