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Soup making
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try putting a couple of tablespoons of vinegar (malt, white, wine or cider - any are fine) in a small pan and heating it with a little sugar (a teaspoon or two)until warm and sugar dissolved then add it to the tomato soup (little by little - i would suggest tasting after each addition) to meet you own taste. It gives the piquancy hm tomato soup sometimes misses. it also helps if the tomatos are a little under ripe or sharp0
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