Tomato Gazpacho is always a great refreshing summer soup. With summer finally arriving in Chicago, I decided to make a nice big batch for us. I reviewed several online recipes and ended up tweaking, changing, and combined them into my very own. It turned out great so I will definitely be making this a couple more times this summer.
This Gazpacho is very light, refreshing with just a very subtle hint of heat. You can obviously turn the heat up or down with the jalapeno.
I wanted this to be a pretty smooth soup without having to run it through a strainer so I finely diced all the ingredients before blending and peeled and seeded the tomatoes.
The majority of the challenge and work in making this Tomato Gazpacho is the tomatoes. Here are the steps and tips to make it as easy as possible.
1) Cut a small ‘x’ on the bottom of each tomato. (This will help the skin come off later…)
2) Drop the tomatoes into a boiling pot of water for 30 seconds. This will loosen the skin.
3) Remove tomatoes and place in an ice bath for 3 minutes. This will keep the tomatoes from cooking!
4) After the tomatoes have returned to room temperature. Start pealing. The skin should easily slide off.
5) The final step is removing the seeds. My Capri tomatoes were very tasty but took forever as they are pretty small. If you want to save time, plan on purchasing Roma tomatoes as they have more flesh and fewer seeds