Lemon-Lime Mint Gazpacho

• 2 Meyer lemons, juicy (or 3 if they are rather small)
• 5 limes
• 3 ripe hothouse tomatoes
• 3 cups unsalted and unspiced tomato sauce
• 1 tablespoon freshly ground black pepper, "coarse" setting
• 5 sprigs mint leaves
• 2 tablespoons kosher or sea salt
• 1/2 cup ground almonds, preferably organic

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. Trim the stems of the mint leaves, and mince them.
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. Add the minced mint, ground almonds, and tomato sauce to the bowl. Add 3 cups of cold filtered water.
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. The soup may be refrigerated, covered, for twenty-four hours, or it may be served at once.

lemons, limes, hothouse tomatoes, tomato sauce, freshly ground black pepper, mint, kosher, ground almonds

Taken from food52.com/recipes/30350-lemon-lime-mint-gazpacho (may not work)