1. Combine tomatoes, bell pepper, onion, cucumber, chile pepper, garlic, and paprika in the workbowl of a food processor blender. Add about 1/2 cup (120 ml) of the vegetable juice cocktail and pulse until vegetables are finely minced.
2. Add remaining juice cocktail and lemon juice. Pulse another 30 seconds.
3. Pour into a covered container. Taste and add hot sauce, salt (if using), and pepper to taste. Cover and chill for several hours.
4. When ready to serve, seed and peel the avocado. Dice.
5. Serve gazpacho in small plastic beverage cups, topping each portion with some of the avocado.

1. In a large bowl, combine yeast and 1/4 cup (60 ml) warm water. Stir until dissolved. Stir in 1 cup (230 ml) warm water, melted margarine, salt (if using), and sugar. Gradually stir in 2 1/2 cups (350 g) flour, blending until dough is smooth and elastic. Sprinkle half of remaining flour onto a board. Turn out dough and knead dough until smooth and elastic, adding rest of flour as needed.
2. Place dough in a large bowl sprayed with cooking spray. Turn dough to coat all sides. Place bowl in a large white plastic trash bag. Close with tie and set on kitchen counter for 30 to 40 minutes to allow dough to rise, until doubled.
3. Punch dough down, squeezing out air bubbles. Shape into a smooth ball. With a sharp knife, divide dough into 2 equal portions. On flour board, roll out one portion to a 9-inch (23 cm) round. Place in a 9- by 1 1/2 -inch (23 by 24 cm) cake pan which has been lightly sprayed with cooking spray.
4. Meanwhile, remove casings from turkey sausage. Coarsely chop and sauté over medium-low heat until sausage is browned. Drain sausage well on paper towels. Place sausage on bread round. Arrange onion and tomato slices over sausage. Sprinkle with herbs. Top with mozzarella and Parmesan cheese.
5. Preheat oven to 350°F (180°C), Gas Mark 4. Adjust oven rack to lowest position. Roll out second portion of dough into a 9-inch (23 cm) square. Cut into 1-inch (2.5 cm) strips. Weave strips over filling in a lattice pattern, tucking ends of dough down around filling at the pan rim.
6. Bake for 35 to 40 minutes or until torta is richly browned. Cool in pan for 5 minutes. Loosen edges with a sharp knife. Remove from pan; cool on a wire rack. Serve warm or at room temperature. When ready to serve, slice into 8 wedges.

1. Preheat oven to 375°F (190°C), Gas Mark 5
2. Pit plums and cut into slices. Add the blackberries, lemon juice, sugar replacement, and cinnamon. Toss lightly to combine. Equally divide mixture between eight 4-inch (10 cm) aluminum pie pans. Arrange pie pans on a large baking sheet.
3. In a small bowl, combine the flour, cornmeal, oats, brown sugar replacement, and lemon zest. Sprinkle the mixture over the plum mixture and dot the top with some of the margarine.
4. Bake until topping is nicely browned and fruit juices have begun to bubble, about 25 to 30 minutes. Remove from oven and cool for at least 10 minutes before serving. If transporting to a picnic, serve at room temperature.

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