• 2 cucumbers
• 5-6 tomatoes
• 1 red onion
• 1 shallot (optional)
• 2-4 cloves of garlic (to taste) minced
• fresh or dried basil and oregano
• olive oil
• red wine vinegar
• salt and pepper

Peel slice and quarter cucumbers.  Place in a colander and generously sprinkle with salt.  Allow to drain for 20 minutes. Finely chop onion and shallot and put into a salad bowl. Pour enough red wine vinegar to cover the onions and macerate (soak) for 15 minutes.  This will soften the taste of the onion.  After 15 minutes add up to 1 cup of olive oil to the vinegar while whisking.  Add the basil, garlic, salt and pepper.  Test for taste and adjust seasoning accordingly.  Slice tomatoes into wedges and place into the dressing.  Blot cucumbers with a paper towel and add to the bowl and toss.

• leftover chicken or turkey breast (or use deli meat)
• 1 hard boiled egg
• bacon bits or crumbled turkey bacon
• bread of choice, flatbread, ciabatta, pretzel roll, etc
• romaine
• tomato
• avocado
• greek yogurt low or fat free plain
• light mayo
• garlic powder
• lemon juice
• bleu cheese crumbles

For dressing:

In blender, Magic Bullet,  or mash with a potato masher combine avocado, yogurt, light mayo, garlic powder, bleu cheese crubles, and salt and pepper to taste. Add a splash of lemon juice to keep the avocados from oxidizing.  If too thick, add water and continue to blend until the consistency of mayonaise.

Sandwich:

Slather inside of  bread with the prepared dressing and add turkey or ham, egg, bacon. If desired, spray outside of bread with a light coat of cooking spray.  Grill while pressing down on a cast iron or frying pan. You may also use an air fryer or broiler. Be carefull with a broiler because things can burn quickly.  Heat until bread is golden brown and crispy. Remove from heat and top with romaine and tomato.

• 10 pounds of fresh tomatoes (check out this site to know how many tomatoes are in a pound.  Canned tomatoes are also fine.
• 1 small onion
• 3 stalks of celery
• about 2-3 teaspoons of salt. Taste to check.
• Herbs of your choice. Basil or parsley work well.
• 1/4 cup sugar or no-calorie sweetener like erythritol or allulose.

Wash tomatoes if fresh and place in a large pot. Simmer until they soften and use a potato masher to squeeze out juices.  When warm, add onion, salt, herbs, and turn heat to medium to bring to a boil. Then turn down the heat and let simmer for 30 – 45 minutes.

Remove from heat and let cool. Then process through a food mill or simply put in a fine colander and push the mixture with a spoon. The idea is to separate the soup, from the seeds and peels. Consider composting the seeds and peels.

Pour remaining soup back into the pot and add the sweetener. This is a good time to taste and adjust seasoning with herbs, salt, and pepper to your liking.  Simmer until it reaches the desired consistency then serve or freeze.