MichaelAnder995

That soup sounds fantastic! My guess is the tomato water. The gel around the seeds has a lot of proteins and pectin, so when it heats up it can create that scum layer. It won’t hurt the flavor, but it’s annoying to skim in a thick soup. If you want to use the juice again, straining it more finely or heating it separately first might help.

Thanks for the welcome! Those Heartland Gatherings sound great. I’ll check that out. Nice to see some Midwest food history here!

Thank you!

Hi everyone! My name is Michael, and I’m joining you from Chicago. I’ve always loved exploring new flavors, cooking for friends, and learning about world cuisine (especially dishes with a bit of spice!) ❤️ I’m excited to be part of this community, eager to learn from you all, and looking forward to sharing my cooking experiences too. Thanks for having me! 😁 Michael