Creamy Melon Gazpacho

• 2 ounces crusty bread, torn into 1-inch pieces
• 2 lbs cantaloupe, peeled and diced (from 1/2 large melon)
• 1 cup cucumber, peeled and chopped (1 small)
• 13 cup shallot, minced (1 large)
• 14 cup dry sherry
• 14 cup olive oil
• salt and pepper, to taste (optional)
• 2 tablespoons lemon juice (1 lemon)
• smoked paprika, for sprinkling

1. Pour 1 1/2 cups cold water over bread in bowl.
2. Set aside 10 minutes to soak.
3. Blend softened bread and water in blender until smooth.
4. Add cantaloupe, cucumber, shallot, sherry, oil, and lemon juice; blend until smooth.
5. Strain through fine sieve for smooth consistency, if desired, and discard solids.
6. Season with salt and pepper, if desired.
7. Chill 2 hours, or overnight.
8. Serve sprinkled with smoked paprika.

crusty bread, cantaloupe, cucumber, shallot, sherry, olive oil, salt, lemon juice, paprika

Taken from www.food.com/recipe/creamy-melon-gazpacho-479837 (may not work)