Gazpacho Iii

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 10 large tomatoes
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 4 cups tomato juice
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 6 cucumbers, sliced
• 2 onions, chopped
• 1 ounce sliced almonds

Recipe

• 1 blanch the tomatoes in a pot of boiling water for about 15 seconds, or until the skins just begin to peel.
• 2 immediately remove them from the hot water and plunge them in ice water to stop them from cooking.
• 3 peel, core and dice the tomatoes into 1/2 inch pieces.
• 4 in a large pot, combine the oil and vinegar and whisk together well.
• 5 pour in the tomato juice, garlic, salt and ground black pepper and whisk well again.
• 6 stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly.
• 7 cover and refrigerate overnight.