White Gazpacho With Watermelon Rind

• 3/4 cup blanched, slivered almonds
• 1 cup loosely packed parsley or mint leaves, or a combination of the two
• 1 stalk celery, cut into chunks
• 1 dozen cherry tomatoes
• 1 clove garlic
• 1 1/2 cups bread cubes, like ciabatta or sourdough, hard crusts removed
• 5 tablespoons extra virgin olive oil
• About 2 pounds cucumbers, preferably thin-skinned types like lemon or English about 4
• About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed about 8 cups, from 1/2 watermelon
• 1 tablespoon sherry vinegar or rice wine vinegar, more as needed
• 1 tablespoon salt, more as needed

1. In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil.
2. Puree until smooth.
3. Transfer mixture to a large bowl and return the used canister to the processor.
4. If using thin-skinned cucumbers, cut in chunks.
5. If using thick-skinned ones, like Kirbys, peel and seed, then cut in chunks.
6. Working in batches if necessary, combine cucumbers, watermelon rind, vinegar and salt in the processor.
7. Puree until smooth.
8. Add to the other puree and whisk together well.
9. Taste, adding salt and vinegar as needed.
10. For a smoother texture, puree in a blender, in batches.
11. Chill until very cold, at least 2 hours or overnight.
12. Taste for salt again before serving.

blanched, parsley, celery, tomatoes, clove garlic, bread cubes, extra virgin olive oil, cucumbers, watermelon rind, sherry vinegar, salt

Taken from cooking.nytimes.com/recipes/1013761 (may not work)