White Almond Gazpacho With Melon

Recipe Ingredients

4		White bread - crust removed
		And sliced 1/4" thick
1 cup	237ml	Water
3/4 cup	69g / 2.4oz	Blanched almonds
2 teaspoons	10ml	Chopped garlic
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Honeydew - peeled, seeded, (medium)
		And cubed
1/3 cup	78ml	Spanish extra-virgin olive oil
3 tablespoons	45ml	Spanish sherry vinegar
4 cups	948ml	Cold water
1 1/4 cups	296ml	Honeydew melon balls

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C59) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.