tag:blogger.com,1999:blog-19964292.post7759284436435206333..comments2008-01-28T18:08:13.562-08:00Peihttp://www.blogger.com/profile/11745938191763448623noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-19964292.post-6448724057893237552008-01-28T18:08:00.000-08:002008-01-28T18:08:00.000-08:00These pictures bring back good memories, I'll have to drive down there sometimes soon.Cathttp://www.blogger.com/profile/15775538848809340462noreply@blogger.comtag:blogger.com,1999:blog-19964292.post-6861080191772580882008-01-28T16:01:00.000-08:002008-01-28T16:01:00.000-08:00Dommy!, you are a wealth of information. No wonder the soup's pink but there are barely any tomato pieces in the campechana!peinoreply@blogger.comtag:blogger.com,1999:blog-19964292.post-65510144408312768292008-01-28T14:52:00.000-08:002008-01-28T14:52:00.000-08:00Actually the base of the soup is Ketchup. Ketchup and Lime juice. That is what makes Mexican Cocktels special... If fact, if you go in the back of TBE, you can find TINS upon tins of Heinz! LOL! :D<BR/><BR/>--Dommy!Dommy!noreply@blogger.comtag:blogger.com,1999:blog-19964292.post-30830666314886038282008-01-28T09:49:00.000-08:002008-01-28T09:49:00.000-08:00I love ceviche but not gazpacho because to me cold tomato taste is not appetizing. I like the general idea of the goblet'o'seafood, though. I wonder if the soup could be reformulated, say with lime juice and fish sauce?clairehttp://www.blogger.com/profile/04080467164386106705noreply@blogger.com