Anonymous wrote:Anonymous wrote:Soup in a bag? What’s next?
Not really any different then soup in a plastic container.
Anonymous wrote:Soup in a bag? What’s next?
Anonymous wrote:I love gazpacho but have a mental barrier about making it. All. That. Chopping. (I don't like the texture from a blender or food processor.)
Then I make it and think, hey this is really no big deal. Repeat.
I think the Cook's Illustrated/America's Test Kitchen recipe is great.
Anonymous wrote:How does it compare to Soupergirl? Andres' wife is from Andalucia, the region where gazpacho comes from. He uses her recipe. Years ago the Post published it and that's how I make it. The secret ingredient is sherry vinegar.
Anonymous wrote:All of the soups are delicious—the crab soup and the lobster bisque. Heavy as hell and terrible for summer, but you know... try them in November.