Summer Pasta with No-Cook Gazpacho Sauce

In a large bowl, combine tomatoes, bell pepper, onion, garlic, olive oil, lime juice, 3/4 teaspoon of the salt, and pepper; set aside. In a large pot of boiling salted water, cook pasta according to package directions until al dente; drain. In a small bowl, combine cucumbers, avocado, cilantro, and the remaining 1/4 teaspoon salt. While pasta is hot, add to tomato mixture and toss to combine. Stir almonds into pasta. Divide pasta into shallow serving bowls. Top each with cucumber mixture, dividing evenly; sprinkle with cheese.