gazpacho. I think the straining is a bit fussy, and I've never tried the ice thing. Maybe I'll give this a whirl once really good tomatoes are available.

I could easily imagine skipping the straining, but it was easy and wasn't a big deal. Given the local temperature, the ice was definitely a good thing.

I do think that without the ice it would just be tepid, and not as nice.

I made it with "ok" tomatoes, and it turned out way better than I expected. I wouldn't let waiting for "really good tomatoes" hold you back.

it highly admirable that you're plowing through even the recipes that you don't think you'll like. Glad you get some gems from doing so!

Souper!

I made it once and it looked horrible but tasted great. As for good tomatoes- we get them here in August, and suffer the rest of the year.

I like it with crunchy bits of onion and everything, like served in Andalucian Spain