FBD

White Almond Gazpacho With Melon

MediterraneanVegetarianEasy15 minBy Northstar

Ingredients

Servings
4
  • 4 slice white bread, crust removed, sliced 1/4-inch thick
  • 1 cup water (for soaking)
  • 0.8 cup blanched almonds
  • 2 tsp chopped garlic
  • 1 tsp salt
  • 1 medium honeydew melon, peeled, seeded and cubed
  • 0.3 cup Spanish extra-virgin olive oil
  • 3 tbsp Spanish sherry vinegar
  • 4 cup cold water
  • 1 0.3 cup honeydew melon balls for garnish

Instructions

  1. 1

    Place bread in a shallow bowl and cover with water. Let soak a few minutes.

  2. 2

    In a food processor, combine almonds, garlic, and salt. Process until smooth.

  3. 3

    Add cubed honeydew and continue processing until smooth.

  4. 4

    Squeeze soaked bread dry. With the machine running, add bread in small pieces.

  5. 5

    With the machine running, slowly add olive oil, sherry vinegar, and cold water. Blend until completely smooth.

  6. 6

    Strain into a serving bowl or pitcher. Cover and refrigerate until thoroughly chilled. Reseason if necessary.

  7. 7

    Ladle into chilled serving bowls and garnish with honeydew melon balls.

Tags

soup