"Bob" > wrote in
:

> Wayne wrote:
>
>> Right, I only move tomatoes from counter to fridge if I can't use
>> them all before spoiling. Once refrigerated, I only use them for
>> cooking.
>
> I've been wondering: I know that there's an enzyme which gets
> destroyed when you refrigerate tomatoes, which accounts for a
> difference in taste. But is there a way to chill gazpacho WITHOUT
> refrigerating the tomatoes?
>
> Bob

Seems unlikely, since tomatoes are the major component. Probably the
best you could do is prep and chill everything but the tomatoes and
combine just before serving. If you happen to use tomato or V-8 Juice as
part of your recipe, freeze it to a slush before combining.


--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.