Make it a Cold One
By:
Pam Anderson
For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes.
So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.
Other fruits--watermelon, pineapple, mango--make intriguing variations. (After all, a tomato is a fruit.) Why not serve one of these gazpachos at your next summer gathering?
Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.
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