Gazpacho Iii Recipe

Name: Gazpacho Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
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.
2
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.
3
Stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly. Cover and refrigerate overnight.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 large tomatoes, 1/4 cup olive oil, 1/4 cup red wine vinegar, 4 cups tomato juice, and more.

Yes, Gazpacho Iii falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho Iii

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