Ingredients:

• 5 blanched almonds
• 1 clove of garlic
• ¼ 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
• ¼ 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.