"notbob" > wrote in message

> 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?

Barb calls it "tomato snot". I usually discard that along with the
seeds but on occasion I've been known to strain it and use the juice.
Every little bit helps.

First gazpacho of the season? You must have found some worthwhile
romas.

Felice