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do I need to peel tomatoes for this gazpacho?

making a gazpacho that is just uncooked tomatoes, bread crumbs, garlic and seasonings, blended together til smooth. I have a super duper Vita Mix blender, so everything gets processed as smooth as I need/want it to be. With that in mind, is there any reason I need to peel the tomatoes (which the recipe calls for) or can I just throw it all into the VitaMix and let it all get blended together?
thanks in advance for your help

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  1. IMO there is no need to skin them except maybe for looks and texture. I would think that some people may not want to eat the skin pieces that dont get blended. I don't know how well a vitamix works so if it will blend the skins up (as most blenders and processor don't) then just go for it

    1. I don't, I just roughly chop them and throw them in my food processor. Turns out just fine for me...that and I like how it adds to the texture.

      1. I skin them and also remove the seeds.
        Doing these two things contributes to a less bitter taste.

        1. I was going to respond with a conditional, "if" and "except," but then I read "Vita Mix." I'm sure the recipe calls for you to chop up the ingredients too, but you have a Vita Mix! The only cutting I'd do is for the tomato core/stem.

          1. I'm in the peeling camp. Perhaps I'm just fussy. It's not really too hard to blanch and shock tomatoes. The skins come right off after that.

            1. Do you own a food mill? For my gazpacho, I use a hand blender to mix all the ingredients together and then run the mixture through a food mill. It gives great texture to the gazpacho and gets rid of any remaining seeds and skin.

              1. this is Susan, the original poster. I think the VitaMix can be trusted to blend everything up, seeds, even cores (though I do cut those out). I think what I was really asking was whether you thought the recipe telling you/me to peel the tomatoes was about the peels being hard to get as finely ground as the rest of the tomato, or whether it might be a taste issue (like why you might peel a pineapple or something else where the skin as a different/more bitter taste than the rest of the fruit/vegetable)

                2 Replies
                1. re: sarosenthall

                  I think it is mostly a texture issue. With your Vita Mix there is no need.

                  1. re: chefj

                    Agreed, and it's not really gazpacho, more of a chilled thickened seasoned tomato soup.

                2. so here's what I think it's all about: even with the VitaMix, the peels take the longest to pulverize. And there were a few little bits that were just resistant to that final transformation. I didn't especially care that the soup was 100% liquid with no bits at all. The little bits that remained were really so few, and the pieces so tiny. But If I cared, I could have strained it. Or done it in smaller batches in the VitaMix. Or maybe just a longer time in the VitaMix. Or peeled the tomatoes.

                  thanks for all your input and the gazpacho clarification..............I got the recipe, though, from a local restaurant, and THEY called it gazpacho. So there you go.

                  9 Replies
                  1. re: sarosenthall

                    I think that Veggo was referring to the lack of olive oil, vinegar, cucumber and peppers which all staples in the Andalusian Gazpacho. Many cold soups are called Gazpacho these days though they are bastardizations of the term.

                    1. re: chefj

                      Yes, chefj. Those ingredients plus a mashed garlic clove. I don't peel the tomatoes, but I do de-seed them, and the cukes. No blending- small carefully chopped bits. I favor the yellow sweet peppers for color. I add some (gulp) V8 juice. No breadcrumbs; just a garnish with croutons, avocado, and cilantro. No right or wrong here; it's all good.

                      1. re: Veggo

                        As you stated "it's not really a Gazpacho".
                        Just pointing out that there is a dish with the name Gazpacho that has specific recipe and ingredients.
                        There are many variations but they are no longer Gazpacho or they are Gazpacho with_____.

                    2. re: sarosenthall

                      According to various recipes and online demos, Spaniards often grate the tomatoes to separate pulp from skin. I haven't tried it myself.

                      1. re: paulj

                        Try it. The grating method works great.
                        My boss wrote a couple of Spanish cook books and turned me on to that method but for large quantities I still use a power tool and a Chinoise or a food mill.

                      2. re: sarosenthall

                        Was watching an episode of Made in Spain with Jose Andres and he made a "gazpacho" in his Vitamix. Filled the container 2/3rds full or quartered tomatoes. The last 1/3 he added green pepper, seeded cucumber, garlic, sherry vinegar, evoo and a dash of sherry. He did a small dice of the tomatoes, cucumbers and green peppers and the seed core of the cucumber and added them to a bowl then spooned the ultra smooth gazpacho over the garnish.

                        I made both a traditional gazpacho and a Ajo Blanco gazpacho back to back a couple of weeks ago. I did add cubes of French bread that had the crust removed to both soups.

                        1. re: scubadoo97

                          Chef Andres' gazpacho recipe is my favorite rendition of gazpacho. I've had it at The Bazaar by Jose Andres in Beverly Hills, and made it three times this summer. I changed up the recipe to include a different mixture of green, red, and yellow bell peppers, but didn't have a chance to experiment with heirloom and colored tomatoes. It's easily become one of my go-to recipes.

                      3. I don't peel or seed mine and in the Vitamix or Blendtec it becomes as smooth as silk. I might if I was using a food processor.