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Cold Tomato Soup (Gazpacho)


  • 5 blanched almonds
  • 1 clove of garlic
  • cup olive oil
  • 3 pounds ripe tomatoes
  • 1/3cup green pepper, finely chopped
  • 1/3 finely chopped onion
  • 1 large cucumber, peeled and diced
  • 2 cups V8 or tomato juice
  • cup red wine vinegar
  • Salt and pepper to taste
  • Dash of cayenne pepper


  • Mash the almonds with the garlic and a few drops of oil until it becomes a paste.
  • Put them in the bottom of an earthenware or pottery bowl.
  • Peel the tomatoes and chop into rather large chunks. Do not crush the tomatoes.
  • Put the tomatoes in the bowl; add the rest of the ingredients and stir well.
  • Chill several hours before serving.

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