1 1/2 lbs ripe tomatoes 1 small English cucumber kernels from 1 ear of corn 1 ripe peach, pitted 1/4 cup slivered almonds 2 tbsp olive oil pinch of salt 4 tbsp white balsamic vinegar plus some more for drizzling
Combine all ingredients in a blender and process until smooth. Chill for an hour so all the flavors can come together. Serve in a tall glass with a little drizzle of balsamic vinegar on top.
Yields 4 cups.
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