Do I need to take skins off my tomatoes for gazpacho?!?!

Which recipe is everyone referring to?

I just made Gazpacho from this recipe. I did not remove the skins, nor did I put it through a strainer as recommended in the recipe. It is perfect! I have never had luck before making gazpacho, but this recipe is a winner.
https://www.seriouseats.com/andalusian-gazpacho-recipe

I agree that it's the cook's judgment call based on their own personal preference and what tomato varieties are available to you. Tomato skin thickness is heavily affected by recent weather and often a tomato with tough skins will benefit from extra hang time before picking.

Naturally some cultivars will have thicker skins than others so I would seek out ones with thinner skins.

Since you're asking, the recipe doesn't specify what to do with the skins.
Use your judgment, based on age, toughness and size of tomatoes. Also, how you are going to handle them.
If large, tougher skins and/or you're going to mash them by hand, I would remove the skins.
If many small tomatoes, tender skin and/or you will puree the soup in a blender or processor, you could leave the skins on.