Quote Originally Posted by Geonz
Oh, it's *almost* warm enough to be thinking that way... going to go to the plant sale and put some maters in this weekend. Just stick the stuff in the blender and whale away?
I chop things up abit - just to make it blend better - and I usually have to taste along the way - from batch to batch the tomatoes can have such a different flavor.

I also used to have a great recipe for a cantelope gazpacho - I think it was in one the of the Silver Palate cookbooks. Wow, was that ever good - that would be easy to make too, and very refreshing. All you need is a good cantelope, and everything else just supports that flavor - maybe it had mint in it too?

(Who's ready for summer?)