Gazpacho 'Martinis'

1 (14.5-ounce) can petite-diced tomatoes

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon dried parsley

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

1/2 avocado, peeled, pitted and diced

Tabasco sauce

Combine tomatoes, garlic, lemon juice, oil, vinegar, parsley, salt and pepper in a martini shaker. Shake vigorously (about 10 seconds). Pour into martini glasses. Add Tabasco to taste. Garnish with avocado cubes. Serve with breadsticks or flatbread if desired. Makes two servings.

Salade Nicoise

2 (6-ounce) cans light tuna in extra-virgin olive oil

1 tablespoon fresh lemon juice

2 (14.5-ounce) cans sliced white potatoes

1 (14.5 ounce) can French green beans

1 cup marinated artichokes, quartered

1 tablespoon capers

1/4 cup pitted and halved Kalamata or other black olives

Anchovies (optional)

Salt and pepper

(dressing)

7 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 1/2 tablespoons prepared Dijon mustard

Pinch salt

1/4 teaspoon cracked pepper

In a small bowl, toss tuna with lemon juice. Set aside.

In a large salad bowl, combine potatoes, beans, artichokes, capers, olives and anchovies. Season with salt and pepper and toss well. Add tuna. In a screw-top jar, combine dressing ingredients. Shake vigorously until creamy and frothy. Pour over salad and serve. Serves four.