I, too, was thinking about the nutritional value as there probably isn’t any, since I let it boil for an hour and used 2 1/2 pints of water and then pureed it down.

But reading this site has given me ideas. Could easily add nutritional food to it and turn them into like burgers or use them to make potato cakes etc. there are a lot of possibilities.

What I would like to know is how long could I keep it frozen in the freezer.

I don’t really think you can go wrong so long as you add enough flour/ nutritional yeast for thickness. I also added walnuts. YAY!

3-4 cups vegetable remnants from making stock — include a few of the peppercorns
1 clove garlic
1 Tbsp. lime or lemon juice
1 Tbsp. tomato paste
! Tbsp. olive oil
1 bullion cube of whichever flavoring you prefer
A drop of honey, probably about 1/8 tsp.

Blend all in a food processor until very smooth.

Transfer to a larger bowl or saucepan, and whisk in enough water to reach your preferred consistency. I tend to like it thicker. To be a bit closer to traditional gazpacho, don’t forget to add a little bit of vinegar. Naturally, the more water you add, the more additional seasoning you may prefer to add.

Chill and serve with a squeeze of lime, freshly chopped cilantro, and croutons (made from that crusty dry bread you don’t know what to do with!).

I find this is a nice multi-purpose base in itself, for all different kinds of soup. I’ve even made dip out of it! It’s easy to freeze one cup portions for later use.

To make something from it to eat efter words would be not be very nutritional I would think as all the “goodness” should have gone into the water otherwise you’re not doing it properly.

I usually do my stock several times, so get an intense yield intially then a weaker one which I use straight away for cooking rice, saves on putting into another conatainer and doing the washing up, can even re-use the pan. AAArgh I am turning into my mother…..