Peel and core the cucumber, wash tomatoes and pepper. Blend the vegetables, then add almonds, olive oli, vinegar, chili and four ice cubes. Blend the ingredients again.
Let set in refrigerator before serving.
Gaspacho
Serves four:
5 large ripe tomatoes
1 cucumber
1 small sweet red pepper
several slices of onion
20 toasted almonds
2 tbsp. vinegar
3 tbsp. olive oil
red hot chili to taste