On 7/3/2011 8:46 AM, notbob wrote:
> I'm making some gazpacho for the 4th. This time, I got all Frenchified
> about it and I jes finished peeling and deseeding a batch of romas. I
> cut out the thick white core and removed all the seeds, saving only
> the meat of the tomato.
>
> I know I don't want the seeds, but seems to me there's a lotta good
> eats in that "slime" or pulp the seeds are suspended in. So, I put
> the "guts" in a large fine seive and mashed out the juice with a
> rubber spatula. Taste great! Not bitter. So, now I have the meat to
> toss in the FP and the juice from the guts in a separte bowl. I
> should be including this juice, yes? No? Maybe?
>
> Hell, I'm used to jes tossing the whole mess in the blender and
> letting it go at that, but I'm trying to be a GOOD cook. What say the
> brethren? Include the tomatoey goodness?
>
> nb
Since I make gazpacho with half the vegetables blended and half finely
chopped, I see no reason for removing skins or pulp. I think it comes
out pretty well.

--


James Silverton, Potomac

I'm *not*