I have a bounty of tomatoes on hand, and thought I'd make gazpacho, a soup I love but for some reason have never attempted at home.
I'm surprised to find that all the recipes I'm seeing online call for tomato juice. It seems to defeat the point of using fresh ripe tomatoes.
Is anybody aware of a way to make gazpacho without using any pre-processed ingredients? It ought to be possible to cook down and chill tomatoes to create a base, or so I would think. What do you think?
Updated 1 year ago | 6
Updated 6 months ago | 89
Updated 16 days ago | 42
Updated 3 hours ago | 45
Updated 15 days ago | 101