Gazpacho Made Easy

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!