Ray wrote on Wed, 09 Jul 2008 21:20:37 GMT:

Because of recent reports of contaminated vegetables, I wonder
if it would not be wise, when making gazpacho, to bring the
soup to a quick boil -- the equivalent of pasteurization. Once
brought to a boil, I would turn it off and let it thoroughly
cool and chill to serve in the traditional way.

Does this make sense?

Have you given up on salads as well? I would wash the vegetables for
gazpacho, peel the cucumber and jicama and I like vine-ripened tomatoes
tho' I've been known to use canned ones and V-8 juice. I would never
cook the vegs.--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not