Watermelon Gazpacho

• 1 (4-lb) piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
• 1 1/2 cups ice cubes
• 3/4 cup whole blanched almonds
• 3 garlic cloves, coarsely chopped
• 8 slices firm white sandwich bread, crusts discarded and bread torn into pieces
• 2 tablespoons red-wine vinegar
• 2 teaspoons kosher salt
• 1/4 cup extra-virgin olive oil

1. Seed 1 cup watermelon chunks and cut into small dice.
2. Puree remaining watermelon in a blender (in batches if necessary).
3. Pour puree through a sieve into a bowl, pressing on solids, and discard seeds.
4. Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth.
5. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth.
6. Top with diced watermelon.

whole blanched almonds, garlic, white sandwich bread, redwine vinegar, kosher salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/watermelon-gazpacho-103551 (may not work)