If you find that your tomatoes are looking a little soft before you’ve had a chance to slice them up and use them in your sandwich consider blending them and making a gazpacho. This applies to any vegetable really. Instead of throwing them out (in the compost) you can still get edible value from them. For those of us who love soup, gazpacho this time of year makes the most sense.
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1 thought on “Green Tip #177: Bruised Produce”
I have also used bruised produce to make broth and sauces. Works really well. You can also freeze it to cook with later.