Gazpacho III Good Recipes

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Gazpacho III

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

Ingredients :

10 huge tomatoes
1/four cup olive oil
1/four cup crimson 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

Instructions :

Prep : 30M	Cook : 7M	Ready in : 45M

Blanch the tomatoes in a pot of boiling water for approximately 15 seconds, or till the skins just begin to peel. Immediately remove them from the new water and plunge them in ice water to forestall them from cooking. Peel, middle and cube the tomatoes into 1/2 inch portions.
In a large pot, combine the oil and vinegar and whisk together well. Pour within the tomato juice, garlic, salt and floor black pepper and whisk well once more.
Stir in the tomatoes, cucumbers, onions and almonds and integrate all of the elements together very well. Cover and refrigerate in a single day.

Notes :

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