Greek Tomato Soup Question

[d_kakavouli]

I usually make my own Greek-style tomato soup from fresh tomatoes. I don't usually take the skin off or take the seeds out, and the soup is fine. But now I am wondering, is it possible to take the seeds out easily? The issue is, I feel like the seed pulp has a lot of flavor so I don't want to scrape the seeds out before cooking down the tomatoes. I know I can blanch the tomato and peel off the skin easily enough.

Do you think maybe running the tomato though a food mill will help, and then can proceed with the recipe as usual?

 

[Laura48]

I usually make my own Greek-style tomato soup from fresh tomatoes. I don't usually take the skin off or take the seeds out, and the soup is fine. But now I am wondering, is it possible to take the seeds out easily? The issue is, I feel like the seed pulp has a lot of flavor so I don't want to scrape the seeds out before cooking down the tomatoes. I know I can blanch the tomato and peel off the skin easily enough.

Do you think maybe running the tomato though a food mill will help, and then can proceed with the recipe as usual?

I leave everything in apart from the fibrous core. All adds to the flavour.

 

[FootsLog]

Agreed! Personally, for me leaving the skin/seed (unless not edible) applies to all either fruit or veggies.

 

[d_kakavouli]

You guys talked me into keeping things as is. The fibrous pulp seems like it has most of the flavor.