Nuevo Latino Watermelon Gazpacho

• 8 cups watermelon diced, seeded, from half a large melon
• 1/2 cup almond meal
• 4 cloves garlic minced
• 4 slices white bread firm, torn into chunks
• 3 tablespoons red wine vinegar
• 3 tablespoons fresh lime juice
• 1 tablespoon coarse sea salt or kosher
• fresh ground black pepper to taste
• 1/2 cup extra-virgin olive oil
• 1/2 cup cilantro for garnish
• lime wedges for garnish

1. Reserve one cup of the diced watermelon. Puree remaining melon with almond flour, garlic and bread. Blend until smooth.
2. Add vinegar, lime juice, salt and a couple of grindings of pepper. With the processor on, add the olive oil in a thin stream, blending until smooth. You may have to do this in two batches.
3. Pour into a glass or ceramic bowl and stir in reserved melon dice. Chill well.
4. Serve in wine or martini glasses rimmed with salt (add a little chili powder to the salt if you like). Sprinkle with the cilantro and garnish each serving with a lime wedge. Serves 6-8 as a first course soup.

watermelon, almond meal, garlic, white bread, red wine vinegar, lime juice, salt, fresh ground black pepper, extravirgin olive oil, cilantro, lime wedges

Taken from www.yummly.com/recipe/Nuevo-Latino-Watermelon-Gazpacho-1666866 (may not work)