I never really appreciated the term "make-shift" until I spent time aboard a small boat. In the morning I make the bed in the V-berth. I then shift our luggage from the main cabin into the V-berth. Then, I shift all the cushions from the main cabin to the V-berth. This enables me to dig from the storage locker the galley equipment. Eventually I am able to make coffee and breakfast. Then, I shift the galley equipment back to the lockers. I shift the main cabin cushions back out of the V-berth, so that the boat looks like a boat until the next meal. It seems the constant cycle on a small boat is make, then shift.
This recipe is easy to make, its chunky nature removes the need for a processing. I make this at home as it stores well. It is also good for using up the tomatoes that have grown wild in the garden: the garden that has been neglected in favour of being on the water.
3 large ripe tomatoes
1 cucumber (I use the English type so I don't have to peel them)
1 clove garlic, finely minced
1 small green pepper, diced
1 small onion, diced
1 1/2 cups tomato juice or vegetable cocktail
3 Tbsp olive oil
2 Tbsp lemon juice
Salt, pepper and hot sauce to taste
Peel, seed and chop tomatoes and cucumber. (I do not bother peeling the tomatoes either.) Place in a bowl with the other vegetables. Add the tomato juice, lemon juice and oil. Season to taste with salt, pepper and hot sauce. Chill before serving. The olive oil will solidify on top if the soup is too cold. Remove the soup from icebox early enough to let the oil liquefy before serving. If you have some croutons on board, add them at serving time.