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CathyZ from Kauai

That was not helpful. Here are some things that might be the reason.

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Joined: Dec 10, 2005

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Posted to Thread #29835 at 12:00 pm on Sep 4, 2017

I suspect these things: tomato juice, beef consommé, wine vinegar. Did you use Campbells tomato juice? I know it has been the thickest and richest tomato juice on the shelf for years. Am hoping they have not changed the Campbells recipe but if they did it might be some ingredient to make the tomato juice bright and red that would react with the rest of your gazpacho ingredients. Did you use first quality consommé instead of one that might have had food coloring in it to make it look "beefier"? What kind of wine vinegar? Red wine? Sometimes that can cloud and discolor foods.

I've made the recipe you use several times and it always turns out fine- I hope these suggestions are helpful.


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