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6 servings
Ingredients:
10 large tomatoes1/4 cup olive oil1/4 cup red wine vinegar4 cups tomato juice3 cloves garlic, minced1 teaspoon salt1 teaspoon ground black pepper6 cucumbers, sliced2 onion, chopped1 ounce sliced almonds
Instructions:
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.
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