food note the second

[coraa]

Leftover gazpacho soup makes an excellent pasta sauce. (Strain to separate the liquids and the solids; put aside about a quarter cup of the liquid and then reduce the rest in a saucepan until it's reduced to one-fourth its original volume. Cook the pasta. Immediately before serving, stir the solids into the reduced liquid and heat over medium heat until warm through. Toss with the pasta, then pour the remaining quarter-cup of reserved liquid over the top.)

I'll have to experiment with making a gazpacho-like pasta sauce deliberately.