Gazpacho

13oz. crushed tomatoes
~ or 3-4 fresh ripe tomatoes ~

1T coriander (cilantro) chutney

3-4c chopped onion, carrot, celery

1 lg. clove of garlic

1c mild Ajvar sauce

2c diced cucumbers

2T balsamic vinegar

⅓c extra virgin olive oil

½-1t sugar

½t Rosemary Seasoning *

½t Little's Chili Lime Seasoning

I woke up at 4:30 this morning thinking ''Gazpacho!''  Gazpacho is a cold, flavorful raw vegetable soup, indigenous to Spain and Portugal.  The first time I ever tried it was in a tapas restaurant in Madison, Wisconsin.  One of the women I was with immediately pronounced it "bad" and pushed it away.  I thought it was spectacular!  I asked the Chef about ingredients, and he reluctantly filled me in and corrected my wrong guesses.  I was able to duplicate it almost perfectly, but somehow lost my notes.  This turned out different, but I really like it!  I'll need to shop soon, since my fresh vegetables have dwindled to almost nothing, but as a grocery list began to formulate, I realized I had everything I needed for what seemed like an interesting gazpacho recipe.  So here I am at 4:45am, typing it up!

As you chop the ingredients you can put them right into your food processor, then empty it into a big bowl, or assemble everything into that big bowl then blend the ingredients in small batches and transfer to another big bowl or pot to store in the refrigerator.  What you don't eat, or give away, would make a great vegetable soup base, or add some tomato sauce for a spicy interesting pasta sauce.  You could use it for that now, or freeze for another time.

Serve fresh, with a dab of sour cream or plain Greek yogurt and some croutons.

Mmmm!  Today. . .it's Gazpacho For Breakfast 😃. . .Lin