White Gazpacho With Cantaloupe

• One 6-inch piece firm-textured French baguette
• 1 1/2 cups blanched almonds
• 2 garlic cloves, coarsely chopped
• 2 tablespoons sherry vinegar
• 1 teaspoon kosher salt
• 1 cup mild extra virgin olive oil
• 4 cups ice water
• 32 tiny balls cantaloupe

1. Soak the bread in some water and squeeze dry. Place it in a food processor, add the almonds and garlic, and blend until a fine-textured puree (don't let it turn to nut butter). Add the vinegar and salt, and with the motor running, add the oil in a thin stream until fully incorporated. Gradually pour in the water.
2. Strain through a fine-mesh sieve into a bowl, cover and chill for several hours or overnight. Before serving, taste for salt and vinegar and adjust if necessary. Serve in glass tumblers and garnish each serving with 8 cantaloupe balls.

blanched almonds, garlic, sherry vinegar, kosher salt, extra virgin olive oil, water, cantaloupe

Taken from food52.com/recipes/6726-white-gazpacho-with-cantaloupe (may not work)