Spanish Gazpacho

Directions

1. 1
   Blanch the tomatoes in boiling water for 30 seconds and then immerse in ice water.
2. 2
   Remove the skins.
3. 3
   Roughly chop the tomatoes, onion, cucumber, peppers, and garlic and puree them in a food processor until the desired consistency is achieved.
4. 4
   You are not seeking to pulverize the vegetables.
5. 5
   I aim for a mildly coarse texture.
6. 6
   Chop the cilantro separately, (it tastes better chopped by hand), then add it, the lime juice and salt and pepper to the soup.
7. 7
   Chill the soup and serve.
8. 8
   If you can chill it overnight so much the better since the flavors will deepen and improve with time.