An improv gazpacho to celebrate (and start using) the tomatoes in the double box.
Mince an onion and some garlic, combine with salt and sherry vinegar in a bowl and let stand.
Peel some tomatoes, cut into chunks, and add to the bowl. Add roasted green pepper, chopped parsley, chopped cucumber, and olive oil. Add enough water to allow the stick blender to work and then blend well. Add more water to get it soup-like, then run through a strainer. Blend in some piment d'espelette and adjust salt. Let stand 5-10 minutes and then serve.
A really nice meal together with bread and the requisite big green salad