Puree Tomatoes for Gazpacho Soup

Video Transcript

"Okay. Now comes the great part. We're going to start processing and chopping up the vegetables. You know, if you're adventuresome and you want to do this at home, you certainly can do it all by hand with a knife and cutting it into small, dicey little pieces. I prefer to do it with the food processor because we can get a nice, consistent size. That's what we're after. We just want these tiny, little pieces that still have a little bite to them without making it a puree. We're not trying to go for a puree. So that's why we want to do it separately because if we put it all together, the tomatoes might get mushier and before the green peppers. So this way, we have a little control. Okay. We got all our four tomatoes that have been seeded and cleaned, go inside the food processor. And now, we're going to pulse so we have control. It's all about keeping control of the size without getting it turning into a puree. That's beautiful. Okay. Can you get a good look at this? Let me see -- let you see. See how we still have these little pieces of tomato here, so it's not gone into a soup. And we're just going to put it into this bowl for now. Okay. So I think you can even see it better in the bowl how it stays a nice, chunky soup. Now, we don't need to wash the bowl, but we're going to be doing some more vegetables, so keep clicking."