Tuscan Tomato Basil Soup Reinvented to Gazpacho

Tuscan Tomato Gazpacho

Reinventing Leftovers

As many of you may already know, "reinventing leftovers" is something we love to do, because who wants to have the same thing night after night after night, let alone allow a good meal to go to waste!  Great to make use of the "extras" and sometimes day two has even better flavor, but there is no need for the monotony of a repeat.  Yesterday we featured our Tuscan Tomato Basil Soup with Triple Decker Grilled Cheese.  Today, we turn the "leftover" soup into a delicious gazpacho.  Perfect for those hot summer days and an easy quick meal.  Soup is already made and "chillin', relaxin' all cool" (ha ha... like this on Facebook if you get the reference!).  All you need is a few simple extras.

Tuscan Tomato Basil Gazpacho

2 cups Tuscan Tomato Basil Soup (previous recipe - Welcome to Bon Vivant Cooks, Tuscan Tomato Soup), chilled

Lemon Ricotta (previous recipe - Welcome to Bon Vivant Cooks, Tuscan Tomato Soup)

1/4 pound cooked bay shrimp

1/2 English cucumber, peeled and diced

1 yellow bell pepper, diced

1 small container cherry tomatoes, quartered

1 avocado (slice or dice to preference)

1/2 juicing orange

Reduced Balsamic Vinegar (optional)

Slice up veggies and avocado.  Squeeze orange over avocado to keep from discoloring.

Mound approximately 1/4 cup Lemon Ricotta in large bowl.  Around the ricotta mixture, sprinkle the cucumber, bell pepper, tomatoes and shrimp.  Ladle the chilled soup carefully into the bowl around the ricotta.  Top with avocado.  If using, drizzle with reduced balsamic vinegar.  Serve cold.

**  Just a reminder that anything served cold may need additional seasoning (salt and pepper) to maintain the appropriate flavor.  Before adding the soup to the bowl, taste first and adjust the seasoning as appropriate per your taste.