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WebFeb 2, 2024 · Instructions. Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. WebThai Carrot & Cucumber Gazpacho. Jazz up carrots, cucumbers, and tomatoes by making this dazzling gazpacho. It has bright, balanced flavors from lemongrass, lime leaves, ginger, and red pepper flakes. Recipe: PaleOMG Thai Carrot & Cucumber Gazpacho. WebAged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions. Recipe courtesy of Amy Thielen. 3 Reviews. detroit fire of 1805