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 am i? where did i come from? :O

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!

it's me again

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I'm a PhD student in Musicology (what is musicology? Yeah, I get that all the time...) who manages her stress in healthy ways that definitely don't involve starting to bake at midnight, finishing at 4am, then remembering all the writing she has to do and eating cookies to cheer herself up.

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