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Michael in Phoenix

My wife's the gazpacho maker in our house. It is excellent, and it has a darker color...

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Joined: Dec 9, 2005


Posted to Thread #29835 at 3:58 pm on Sep 4, 2017 well.

I'd don't know what Gretchen is talking about, as I don't see any bouillon in your recipe, just canned consommé, and I think you recipe sounds delicious as written.

Our recipe calls for the consommé as well. And we do use a large can of Campbell's Tomato Juice.

The recipe calls for 3 cups (24 oz.) of beef consommé and you added 10.5 ounces. Half of 3 cups is 12 ounces, so as far as cutting the recipe in half, you were only 1.5 ounces short here. Then you added an extra cup of tomato juice to bring that total to 3 cups, right?

It doesn't make sense to me either. If you cut the recipe in half before you added the extra tomato juice, it should have looked exactly like it usually does, assuming all ingredients were halved. The missing 1.5 ounces of consommé shouldn't have mattered all that much, in my opinion.

Did you notice the color difference in the blender, or did you pour it into a bowl? Could the acid in the tomatoes, lemon juice and vinegar have reacted with the container? Just a thought.

Otherwise, it's a mystery, along the lines of why Gretchen posts criticism instead of something helpful.


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