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.


My old Vegetarian Epicure calls for heating the gazpacho before
chilling. She says it makes for a thicker and more interesting soup.


Her recipe calls for brown sugar, eggs, mayonnaise, and considerably
more olive oil than I would put in a fresh gardeny soup. I prefer the
(uncooked) Moosewood recipe by far.


_The Vegetarian Epicure_ by Anna Thomas. Gazpacho recipe on page 76.


As far as I'm concerned, though the salmonella reports are frightening,
they're not enough to make me give up fresh uncooked salads-- but then,
I'm not in a risk group. You know your own health risks better than
anyone here.


--Lia