Spanish Watermelon Soup

• 3 slices white bread
• 4 tomatoes
• 13 cup toasted slivered almonds
• 2 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. paprika
• 1/2 tsp. ground cumin
• 5 cups seedless watermelon cubes (1 3/4 lb.)

1. Place bread in large, shallow bowl; cover with water; and let stand 5 minutes.
2. Squeeze excess moisture out of bread, and transfer to blender or food processor.
3. Bring large pot of water to a boil.
4. Score bottoms of tomatoes with an X, and drop in boiling water 30 seconds.
5. Remove from water, cool slightly, then peel and chop.
6. Transfer tomatoes to blender or food processor along with almonds, oil, vinegar, garlic, paprika, and cumin.
7. Puree until smooth.
8. Add watermelon, and blend until smooth.
9. Strain soup through fine-meshed strainer before serving.

white bread, tomatoes, almonds, olive oil, red wine vinegar, clove garlic, paprika, ground cumin, seedless watermelon cubes

Taken from www.vegetariantimes.com/recipe/spanish-watermelon-soup/ (may not work)