I never used to strain my gazpacho. Too lazy, and I figured the gazpacho wouldn't be thick enough if I did it.
I finally crossed the threshold into the world of strained gazpacho this summer (and what an infinitely more delicious world it is!)
Only problem: I feel awful throwing away all of this leftover vegetable pulp. At first I had a eureka moment and realized that it must be from gazpacho pulp that the Spanish invented "pan con tomate," but there was far too much pulp to consume in a couple of days, so I threw the rest in the freezer.
I thought I would put it in a taboulé, but right now it sits, straining in the sink, and it doesn't have much flavor left. I am debating it's future, and the likelihood that it meet the garbage bin.
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