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September 14, 2016


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I had never thought to roast the tomatoes for gazpacho but it makes perfect sense: roasting really does concentrate and intensify the flavors. By the way, I just saw that varietal of pepper in the market yesterday. I overheard the vendor explaining a bit about it to another curious customer—apparently the flesh is quite thick and juicy. Didn't buy any as I had already bought peppers at another stand, but I was certainly intrigued...


My tomatoes were a huge bust this summer. I am hoping for a few fall tomatoes. Love this recipe. There were so many great soups to choose from!

Simona Carini

Indeed, their flesh is thick and juicy, Frank. They are also called Round of Hungary. They are also supposed to be more manageable for grilling. I've been a fan for several years. I hope you find them again next week, so you can get some.

Simona Carini

Sorry to read about your tomatoes, Debra. I cannot grow them because we don't get enough sun so I rely on our farmers. I agree, there are so many soups in the book.


I'll be on the lookout for them. Just hope they're still in season here...

Deb in Hawaii

I definitely looked at this one when I was deciding on a soup--I love a good gazpacho. This one looks amazing with the roasted heirloom tomatoes. Yum! And it's perfect for the humid weekend we are having.

Thanks for sharing it with Souper Sunday this week too! ;-)

Simona Carini

This was indeed a good choice and one I'd recommend, Deb. You are welcome!

Mahee Ferlini

Ricetta fantastica, non vedo l'ora di provarla :)

Simona Carini

Grazie, Mahee :)

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