The first step of this soup is to prepare the tomatoes by skinning them. If you have never skinned a tomato before, have no fear, it is very easy. Fill a medium sauce pan ¾ with water, bring to a boil. Set up an ice bath directly next to the range. Score a "X" in the bottoms of all tomatoes.
Working in batches of 2-3, drop tomatoes into boiling water. Boil for 45-60 seconds. If the water does not fully cover your tomatoes, turn and boil on the other end for a few seconds.
Remove and immediately submerge in the ice bath. Continue with remaining tomatoes. If the skin does not start to peel in the ice bath, return to the boiling water for just a few minutes.
Remove tomatoes from ice bath and peel. Skin should come off easily.
Chop off stem end and then quarter. Using your fingers, gently press out the pulpy seed sections. Do not worry about getting it all, just the majority.
Place all ingredients into a small food processor, blend until smooth.
Can be refrigerated for 2-3 days. Drizzle over a fresh salad mix. Enjoy your Creamy Tomato Salad Dressing!
If you've tried this recipe, make sure to come back and let us know how you liked it in the comments!
Use any variety of tomato you'd like, I used beefsteak which equaled about 1 1/2 cups roughly chopped.