After the first day, I decided I was done with this, in its original form. I used my immersion blender to change the texture completely, added a big splash of white balsamic vinegar - probably 1/3c, 1t dry dill, 1 big crushed garlic clove, a little more salt and pepper, and a ripe avocado and blended it all again until almost smooth. Top with dollops of sour cream, some Little's Chili Lime Seasoning, and finely chopped cilantro, parsley, green onion tops, or a little more dry dill.
Gazpacho! A spicy cold soup.
Changing a 'finished' product sometimes makes it better! . . Lin
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