Lemon-Lime Mint Gazpacho

1. 1

   Immerse the mint leaves in cold filtered water, add the kosher or sea salt, and let stand for a half hour. Rinse the leaves in cold filtered water, removing any impurities.

2. 2

   Trim the stems of the mint leaves, and mince them.

3. 3

   Cut the tomatoes into approximate quarter-inch width triangular wedges, and place in a large stainless steel bowl. Add the ground pepper, thoroughly mixing it in with the tomatoes.

4. 4

   Add the minced mint, ground almonds, and tomato sauce to the bowl. Add 3 cups of cold filtered water.

5. 5

   Halve the lemons and limes and squeeze them, filtering out any seeds. Add the lemon-lime juice to the bowl. Combine all of the ingredients thoroughly.

6. 6

   The soup may be refrigerated, covered, for twenty-four hours, or it may be served at once.

No additional tips available.