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Old 05-21-2007, 09:11 AM   #21
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I dunno--I really like the combo of roasted red pepper in this with tomatoes. Since it was brought up, I "might" decrease it to one. And I would not do oregano with the other herbs. To me, it puts it in the category of spaghetti sauce, but basil and tomatoes are a match, of course.
I like the creme fraiche idea, maybe with a dollop of pesto in the middle.
But the stock is still #1 on my hit list.

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Old 05-21-2007, 01:39 PM   #22
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I also love fresh roasted red peppers in my seafood stew and even increase the amount the recipe calls for. Maybe you could divide and make two batches. One with chicken broth and one with white wine. I really want you to put a little cilantro and lime in just one bowl and try it! lol If you don't like it I'll eat hte rest of that bowl - promise!!!!

IC - It's rare here, even in the middle of tomato season, to get a WONDERFUL tomato - it's quite frustrating!


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Old 05-21-2007, 03:18 PM   #23
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Originally Posted by kitchenelf
IC - It's rare here, even in the middle of tomato season, to get a WONDERFUL tomato - it's quite frustrating!
LOL guess I'm spoiled then. I can pretty much get great tomatoes year round:

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Old 05-21-2007, 03:58 PM   #24
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Since it is a chilled soup, I would add a cucumber And also fresh basil .
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Old 05-21-2007, 04:04 PM   #25
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It can be chilled or served hot. I like it hot. I have some great ideas from here for the next time I make this soup. I'll let you know what I did. I think I"m going to make it sometime next week.

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