It's impossible for processed cheese to crumble as it contains oil. Yuk! :p

Your revolting bacalao suggestions got me wondering(seriously) about the merits of the following:

Yesterday afternoon after making some gazpacho I thought that for the US market, instead of a soup,gazpacho could be marketed as a summer vegetable drink-like V8 or Clamato. It certainly is more refreshing than either of those two and I haven't seen anything like it yet in the local Kroger. Anyone think this could go over?

It sounds like a good idea. V-8 is almost there, just throw in the veggies, garilic and splash of olive oil and you're there. Hey, I've done some very quick gazpacho this way. It really saves on the time and my mom really liked it.

Bottled gazpacho would probably have the same consistancy as bottled chunky salsa.

BTW, I really got a kick from your reaction to my Bacalao Helper!

Maestra:
I'll be in Mexico in about two weeks before heading to Madrid for four years. I'll do a taste test of the two manchegos (I'll look for the Kraft version while I'm in El Paso too) and report back.

Thanks Chris! Perhaps if we knew what Mexican manchego was like, the Kraft stuff would make sense!

no problemo