White Almond Gazpacho with Melon 4 sl White bread; crust removed and sliced 1/4-inch thick
1 c Water
3/4 c Blanched almonds
2 ts Chopped garlic
1 ts Salt
1 md Honeydew; peeled, seeded and cubed
1/3 c Spanish extra virgin olive oil
3 tb Spanish Sherry vinegar
4 c Cold water
1 1/4 c 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.
Yield: 6 servings
White Almond Gazpacho with Melon printer friendly version located here. (Just the recipe. Nothing else.)
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