Yesterday a Chef, Today a Mad Scientist

This gazpacho is a home run. Hopefully i drink it out of the fridge before it starts growing white fuzzies.

Turns out i forgot to dice my jalapeno so had to do that this morning and then divide it among my containers. Gobbled it up at lunchtime. Mixed in some leftover dinner roll and ate it open face on pumpernickel (left over from our fondue extravaganza two weeks ago). Added some more vinegar and tried some salt, hot sauce and Worcestershire. Very tasty.

It doesnt need “salt”, just needs some more saltiness. Prob oil and vinegar. After dinner had to clear room in the fridge so I drank what was left in the small container…added basil and oregano and italian seasoning to see if it became at all bruscetta-ish. Not really. I think the extra vinegar is the only thing to keep doing. Maybe tomorrow will try red wine vinegar instead of rice vinegar.

In any event, this was a home run.