"Sky" ha scritto nel messaggio
...
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

I make gazpacho, but I don't think of it as a substitute for cream of tomato
or tomato bisque! I can't see any reason not to have those year round,
whereas gazpacho you want when the fresh vegetables are at top quality.We
are a month away from that.