1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
1 clove garlic, minced
1 pound mushrooms, sliced
1 (1 ounce) package instant tomato soup mix
1 pound gazpacho, peeled and diced
1 pound goat cheese, sliced
Heat olive oil in a medium saucepan over medium heat. In a small bowl, mix garlic powder, basil, oregano, salt and pepper. Sift flour into a large mixing bowl, stirring constantly. Pour sauce over sauce mixture. Cook, stirring, until mixture resembles coarse crumbs. Stir in garlic, mushrooms and tomato soup mix. Cook, stirring, until mixture is sticky.
When mixture is thick, stir in cheese. Serve immediately or chill in refrigerator.