mulberryshoots

15 minute Gazpacho soup for lunch today – along with tuna sandwiches.

In a blender, I combined 2 cans of diced petite tomatoes, 2 chopped celery stalks, a third of a green pepper, red onion, half a minced garlic, worcestershire sauce, cumin (1/2 tsp) salt, pepper and juice of a fresh lime. Whizzed it together, tasted it for seasoning, then added 6 large ice cubes and ran the blender again. Stored in the fridge until ready to serve with a sprig of fresh cilantro from the herb garden.