Almond Gazpacho (gluten-free)

5-6 big, ripe tomatoes

½ cucumber (peeled)

1 red pepper
50 ml apple cider vinegar (or other vinegar, I use pomegranate vinegar from Renée Voltaire)
100 ml almond flour

100 ml olive oil

2 cloves of garlic

1 ½ tsp sea salt

A pinch of chili flakes

Mix all the ingredients together in a food processor until smooth. Let it cool in the fridge. Serve in a glas with a couple of ice cubes. Cheers!