Giusi wrote:

It takes almost no time, is great in cold weather with canned tomatoes, or
in heat with fresh ones. And it is obviously much cheaper-- perhaps because
I don't have to put stabilizers and hfsc in it?

--
http://www.judithgreenwood.com

In summer, do you make a cold gespacho (sp?) version instead of hot
tomato soup?

Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice