On 7/6/2014 2:17 PM, James Silverton wrote:
> On 7/6/2014 12:25 PM, sf wrote:
>> On Sun, 06 Jul 2014 11:32:57 -0400, James Silverton
>> > wrote:
>>
>>> I made some Gazpacho today following a recipe from Bon Appetit. It gives
>>> every indication that it is going to be good after refrigerating.
>>> However, the color could be described as pinkish brown, probably because
>>> I used tomatoes that I had just bought and they were not bright red and
>>> I did not peel the cucumber. Was it horrible of me to add red food
>>> coloring?
>>
>> Red + green = brown, so do what ya gotta do. Hoping you don't end up
>> with a mud color!
>>
> The red coloring worked well! To answer notbob; I almost never eat
> cucumbers without skin. About the only time I peel the things is when I
> use them in Chinese cooking.
>
I just looked up my collection of Gazpacho recipes and I find that I
previously have used jicama (necessarily peeled) instead of cucumber but
I still think that the tomatoes should have been riper for color. The
Bon Appetit recipe does call for *peeled* cucumber.



--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.