Keep it simple or make it exciting. Make the gazpacho as directed, then accompany with chopped cilantro, sour cream, shredded cheese or croutons that can be added at lunch. And don't limit yourself to cucumber. Add whatever vegetables you have handy. Canned or frozen corn, leftover grilled veggies, even grated carrots all would be great.
Start to finish: 5 minutes
1/2 cup purchased tomato soup (not condensed)
1/2 cup chunky salsa
1/2 cup diced cucumber
Salt and ground black pepper
Combine the soup, salsa and cucumber in a food container with a water-tight lid, then stir well. Season with salt and pepper.
J.M. Hirsch is the food editor for The Associated Press. He blogs at www.LunchBoxBlues.com.
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