Gazpacho

From the 'Gazpacho is a Soup Not a Smoothie' article found here: http://www.slate.com/blogs/browbeat/2012/07/18/how_to_make_authentic_gazpacho_first_accept_that_it_s_not_a_tomato_smoothie_.html I removed the bread from the original recipe to keep it low carb.

• Ready In: 4 hrs 10 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 2  lbs tomatoes, roughly chopped
• 1  medium red bell pepper, roughly chopped
• 1⁄2 medium cucumber, peeled and roughly chopped
• 1⁄2 red onion, roughly chopped
• 1⁄3 cup  extra-virgin olive oil
• 1⁄3 cup  almonds
• 3  tablespoons sherry wine vinegar
• 1  medium  fresh  jalapeno, seeded and roughly chopped
• 2  garlic cloves
•  salt and black pepper
• 1  avocado, thinly sliced (optional)

Directions

1. 1. Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.).
2. 2. Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with the avocado if desired.