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?
--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.