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.