Ingredients45 m servings 205 cals
- 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.
Per Serving: 205 calories; 10.6 g fat; 26.7 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 724 mg sodium. Full nutrition
ReviewsRead all reviews 5
A few days ago, my buddy Karen and I were discussing soups and I asked her if she ever had a desire to make a cold one. She said that cold soups did not appeal to her and I agreed. Believe it or...
Very good! Light and refreshing but hearty at the same time. This is nice and chunky, unlike most gazpacho recipes that call for pureeing. I added a dash of cayenne to give it a little kick.
I made this last night with tomatoes from our garden. It's nice and chunky. The only thing I'd add next time would be something to spice it up a little more. Otherwise it's a great receipe.
A nice refreshing soup for the summer heat. I did not use almonds, but added some extra veggies, like green pepper, black olives and basil. I also blended it in my food processor until the veggi...