This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Gazpacho III

By: Peilin

"A delicious cold soup just in time for Cinco De Mayo and summer! Can be garnished with a dollop of sour cream or a dash of hot pepper sauce."

Rate/Review | Read Reviews (4)

570 Saves

Prep Time:
30 Min

Cook Time:
1 Minute

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 to 8 servings

Ingredients

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

Directions

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.