Kitchen Cupboard Gazpacho

My grocery delivery was scheduled for Sunday morning this week, so by Saturday, the coffers were pretty bare. I work really hard to avoid throwing away food--especially fresh veggies. So the day before grocery delivery is often Kitchen Cupboard Soup Challenge Day. I don't have all the ingredients I want but I must use as many ingredients that I have in house, particularly stuff that is in danger of going bad.

This is what I found and used to make my soup yesterday morning:

• A ton of minced garlic from the jar (I'm guessing about a 1/2 cup)
• Half a bunch of rough  chopped celery
• a 16 oz bag of baby carrots
• 1/2 bag of leftover fresh spinach
• 1/2 jar of medium salsa
• The usable remnants of a bunch of cilantro (I'm guessing about a cup)
• A pint or so of leftover grape tomatoes from my farm share yield (It's actually my friend Valerie's Brookwood Community Farm weekly harvest share that she gave me when she went on vacation. I am TOTALLY doing the CSA farm share thing next summer)
• Salt and pepper

I sauteed the whole mess in the bottom of the stock pot with Extra Virgin Olive Oil (EVO). After it softened somewhat, I added a carton of organic vegetable broth and a half of an avocado I found in the back of the fridge. I brought it to a boil and then reduced heat and simmered for about 30 minutes. Then I put the mix in the blender and after it was pureed, I put it back in the stock pot and added a cup of amaranth (the only whole grain I had left in the house) and two cups of water to thicken the soup without corn starch or flour. I brought it to a boil again, reduced heat and simmered for another half hour of so. When I tasted it, it didn't have the kick I wanted so I went to the spice cabinet and added random and liberal shakes of red pepper flakes, cayenne pepper, and chili powder. I simmered for another 15-20 minutes.

The results were a little thicker and spicier than I expected and didn't really resemble typical gazpacho at all.I It turned out a kind of muddy greenish color. I ate it hot and enjoyed it but I LOVED it several hours later when it chilled. I ate it with with leftover and slightly stale white and blue corn potato chips crumbled in it. Mmmmmm.

What's in danger of going bad in your fridge?