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Greek Tomato Soup Question

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d_kakavouli

d_kakavouli

Active member
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?
 
d_kakavouli said:
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?
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I leave everything in apart from the fibrous core. All adds to the flavour.
 
Agreed! Personally, for me leaving the skin/seed (unless not edible) applies to all either fruit or veggies.
 
You guys talked me into keeping things as is. The fibrous pulp seems like it has most of the flavor.
 
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