I puree mine more so it is more "drinkable". I also love cantaloupe gazpacho and it is almost harvest time - can't wait. Nancy

I'm a university professor and tend to over think these things! I seem unable to just happily follow the directions :) Understandable. But it reminds me of a current TV commercial that asks "you wouldn't trust your auto mechanic to clean your teeth so why would you ask your dentist about tires?" It is impossible for any of us to be fully informed specialists in all subjects. Sometimes, like it or not, we just have to accept that those who ARE specialists in their chosen field, be it astrophysics or food science, know what they are doing and trust in their information. :) Check with your local extension office about taking a MFP (Certified Master Food Preserver) course for starters. Dave

Classic, on point. How i make it. Always great. Even a tweak with something missing....(using what is in harvest) I do like a finner blend in a cuisinart...just a mini pulse. My garden is not full yet. Soon. Enough to make similar. So fresh! I recommend this in every summer recipe rotation....i did similar last night with fresh corn off the cob.

This becomes a matter of definition and taste. It also depends on the amount of oil, how well emulsified it is, how lumpy it is, how starchy it is, etc. It will be "good" food when you go to use it, but the texture may change, and it won't have that fresh from the garden taste. You can blender it to re=emulsify if needed, or you can make it into a cooked soup, or use it as a soup base. I've had good luck freezing a batch that had a lot of oil and starch. It defrosted pretty much as it had been, but it wasn't in the freezer long enough to go really icy. Other times, I haven't even tried to have it be gazpacho again (for good reason), and just put the block into the bottom of a soup or chili pot.