If you’re anything like me, when you walk into a grocery store in late summer, you can’t help stopping and admiring the gorgeous heirloom tomato varieties on display. And though I’m all for slicing them, sprinkling with balsamic vinegar and eating as is, this gazpacho might be my new favorite way to eat these beauties. The best part? How easy and quick this recipe is.
1/3 cup whole salted almonds
3 tablespoons lime juice
1 tablespoon red wine vinegar
1 package plum-sized heirloom tomatoes (if heirloom aren’t available, 6 plum tomatoes works as well)
1/2 medium honeydew diced (about 1-inch cubes)
Salt and pepper to taste
Slivered almonds (or chopped) and extra diced honeydew for garnish
Place all ingredients (except garnish) into a blender or food processor and blend till smooth. Chill in refrigerator until ready to eat (or even overnight). When serving, top with slivered almonds and honeydew.