Ingredients
2 pounds tomatoes (about 4), cored and coarsely chopped
1/2 English cucumber, peeled, seeded, and coarsely chopped
1/2 onion, coarsely chopped
1 small garlic clove
2 ounces blanched almonds (scant 1/2 cup), toasted
1/4 cup water
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
Preparation
Puree tomatoes, cucumber, onion, garlic, almonds, water, vinegar, oil, and 2 1/4 teaspoons salt in a blender until smooth; season with pepper. Refrigerate for at least 45 minutes. Drizzle with oil, and season with salt and pepper just before serving.
