White almond gazpacho with melon

1 servings

Ingredients

Quantity Ingredient
4 slices White bread; crust removed and
; sliced 1/4-inch
; thick
1 cup Water
¾ cup Blanched almonds
2 teaspoons Chopped garlic
1 teaspoon Salt
1 medium Honeydew; peeled, seeded and
; cubed
⅓ cup Spanish extra virgin olive oil
3 tablespoons Spanish Sherry vinegar
4 cups Cold water
1¼ cup Honeydew melon balls

Directions

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

Converted by MC_Buster.

Per serving: 1000 Calories (kcal); 61g Total Fat; (52% calories from fat); 32g Protein; 94g Carbohydrate; 1mg Cholesterol; 2742mg Sodium Food Exchanges: 4½ Grain(Starch); 2 ½ Lean Meat; ½ Vegetable; 1 Fruit; 11 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C59 Converted by MM_Buster v2.0n.

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