On Jul 9, 5:20 pm, "Ray" wrote:
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?

Not now that they're backing off on tomatoes as the culprit in the
recent
outbreak.

I've made two batches of tabouli, and a gallon of gazpacho since the
warnings came out. Still alive, still healthy, and so are all my
friends
who were forwarned and ate it anyway.

Now they're taking aim at hot peppers.

maxine in ri