In article <FY9dk.1148$al3.239@trnddc06>,
"Ray" > wrote:

> Because of recent reports of contaminated vegetables, I wonder if it would
> not be wise, when making gazpacho, to bring the soup to a quick boil -- the
> equivalent of pasteurization. Once brought to a boil, I would turn it off
> and let it thoroughly cool and chill to serve in the traditional way.
>
> Does this make sense?

I don't think pasteurization is necessarily a "bring it to a quick boil"
kind of process. IIRC, pasteurization of eggs requires a certain
temperature for a certain amount of time.

What you propose sounds more like making salsa.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene