Summer Tomato Vinaigrette

Prep Time
5 min
Cook Time
5 min
2 cups
Summer Tomato Vinaigrette
2 fist sized ripe tomatoes, chopped, about 2 cups
3 cloves garlic, chopped
1 tablespoon red miso (or whatever you have)
1 tablespoon tahini
1 teaspoon dijon mustard
1/3 cup red wine vinegar
2 tablespoons lemon juice (about 1 lemon)
1/4 cup olive oil

Throw everything in a blender or food processor until that shit looks all smooth and emulsified. Serve over our Grilled Romaine Summer Salad or just drink that shit and call it gazpacho. It's summer, no rules.

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