We had all the makings for gazpacho—a big tin of plum tomatoes, a few fat red peppers, spring Vidalia onions. So that was on the menu for today’s Canal House lunch. However, one of us (she who shall remain nameless) got a little heavy handed with the raw onions and by the time each of us had polished off half bowls of the soup, the tummies protested. Now we are eating buttered Ryvita with Bobolink’s cave-ripened cheddar and trying to figure out what to do with the pot of soup that is left. Any ideas, dear friends?