Milena’s Cooking Adventures
Hey, did you make that Tomato Cucumber salad I posted the other day? Do you– unlike me, a clear fan of ordering the same thing always always always at restaurants– get tired of eating the same thing for more than 2 days in a row?
Well, do I have news for you.
Who is that??
That’s right, that is our old friend the Tomato Cucumber Salad. Oh, is that fresh corn I see on top? And a fancy schmancy basil leaf? Why yes it is. Isn’t that classy as all get-out.
It’s easy. It’s refreshing. And–
–you’re welcome. 😉
Easy Gazpacho, Ultimate Friend to Leftover Salads
- leftover Tomato Cucumber Salad (I had about two cups, or a little more)
- 1 tomato, chopped
- 2 TBS olive oil
- juice of one half lime
- extra salt and pepper to taste
- fresh raw corn, cut directly off the cob
- some extra PANACHE (can be substituted with some FLAIR)
Put leftover salad, tomato, olive oil, and lime juice in a blender and blend extremely well, until silky smooth. Add salt and pepper to taste and give it one more whirl.
Put fresh cut corn on top and garnish with a basil leaf or something equally pretty for some PANACHE (or FLAIR, if you prefer). Enjoy!