White Almond Gazpacho with Melon
- 4 slices white bread, crust removed and sliced 1/4-inch thick
- 1 cup water
- 3/4 cup blanched almonds
- 2 teaspoons chopped garlic
- 1 teaspoon salt
- 1 medium honeydew, peeled, seeded and cubed
- 1/3 cup Spanish extra virgin olive oil
- 3 tablespoons Spanish Sherry vinegar
- 4 cups cold water
- 1 1/4 cups honeydew melon balls
- Place the bread in a shallow bowl and cover with the water.
- Allow to sit for a few minutes.
- In a food processor, fitted with a metal blade, combine the almonds, garlic and salt.
- Process until smooth.
- Add the melon and continue to process until smooth.
- Remove the bread from the water and squeeze dry.
- With the machine running, add the bread in small pieces.
- With the machine running, add the oil, sherry and water.
- Strain into a serving bowl.
- Cover and refrigerate until chilled.
- Reseason if necessary.
- To serve, ladle into chilled serving bowls and garnish with melon balls
white bread, water, blanched almonds, garlic, salt, honeydew, olive oil, spanish sherry vinegar, cold water, honeydew melon
Taken from www.foodnetwork.com/recipes/emeril-lagasse/white-almond-gazpacho-with-melon-recipe.html (may not work)