Have about 3 quarts of Barefoot Contessa's gazpacho leftover from this weekend, and am stymied with what to do with it. Gazpacho isn't one of my most favorite things, so I'm contemplating cooking it. Did a google search on "leftover gazpacho" and the only thing that popped up was to use it as a pasta sauce. Unfortunately, my boyfriend has declared a fatwa on pasta. I'm thinking about either making it into a soup base (though this makes me nervous with the cucumbers and veggies just dropping their water), or perhaps trying to use it as a super-flavorful/slightly chunky veggie stock? I was thinking about making rice with it. Any thoughts? Ideas? Can I freeze it and deal with it later?
Along the same lines, have a pint of taramosalata leftover (delicious), but am not sure how much of it will get consumed on pita bread. (It's a greek fish roe spread). Can I freeze it? How long will it last in the fridge? Any brilliant ideas to incorporate it into dinner? TIA.