On Wednesday, July 8, 2015 at 11:34:17 AM UTC-7, Brooklyn1 wrote:
> Janet B wrote:
>
> >On Wed, 08 Jul 2015 10:06:15 -0500, Michel Boucher
> > wrote:
> >
> >>Janet B > wrote in
> m:
> >>
> >>> We could skip the husband thing and just meet halfway and
> >>> enjoy the gazpacho ourselves. My husband has certain foods in
> >>> mind that are to be eaten hot -- period. Soup would be one of
> >>> those foods. Janet US
> >>
> >>I guess Vichyssoise is out too...
> >>
> >>Reminds me of that scene in Red Dwarf where Rimmer explains his
> >>greatest faux-pas. He had been invited finally to sit at the
> >>captain's table and they were serving gazpacho soup but he didn't
> >>know it was supposed to be served cold. He asked the waiter to
> >>heat it up.
> >
> >chuckle
> >Janet US
>
> I prefer gazpacho before pureeing, I guess then it's called salsa. For
> me once it's pureed may as well flush it... I'm not about to take my
> beautiful home grown veggies and turn them into diarrhea. I make a
> smallish dice of all the ingredients and let it macerate in the fridge
> for an hour or three. I think the pureeing came about strictly out of
> pure laziness. I never make salsa exactly the same twice, all depends
> what's growing, what's in my fridge, and my mood.
> http://www.buzzfeed.com/ryankincaid/...rty#.duZBVoLPk




I like to puree half and then add the other half so that you have a soup with chunky.