| 41. | In a blender, puree the garlic, salt and water.
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| 42. | Or maybe blanched and pureed in a cucumber-yogurt sauce.
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| 43. | Mixture should not be a puree, but should have texture.
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| 44. | Fold 1 / 4 of whites into puree, mixing carefully.
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| 45. | In batches, transfer the soup to a blender and puree.
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| 46. | Add tomatoes and their puree, squeezing them into coarse chunks.
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| 47. | Pour the puree into a sieve set over a medium bowl.
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| 48. | You should have about 1 2 / 3 cups seedless puree.
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| 49. | Chopped ( and pureed ) is sometimes whatever is left over.
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| 50. | Pour into a blender and puree on high speed until liquefied.
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