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Ingredients
| red tomatoes: 10 |
| olive oil: 1/4 cup |
| red wine vinegar: 1/4 cup |
| tomato juice: 4 cups |
| garlic: 3 cloves (minced) |
| salt: 1 tsp |
| black pepper: 1 tsp |
| cucumbers: 6 (sliced) |
| onions: 2 (chopped) |
| almonds: 1 oz (sliced) |
Gazpacho IIi
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
7 serving(s)
Tags
- Blanch the tomatoes in a pot of boiling water for about 15 seconds, or until the skins just begin to peel.
- Immediately remove them from the hot water and plunge them in ice water to stop them from cooking.
- Peel, core and dice the tomatoes into 1/2 inch pieces.
- In a large pot, combine the oil and vinegar and whisk together well.
- Pour in the tomato juice, garlic, salt and ground black pepper and whisk well again.
- Stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly.
- Cover and refrigerate overnight.