Use watermelon instead of tomato for an unusual twist to traditional gazpacho. Served chilled, this soup is refreshing as an appetizer or on a hot day. The flavor is a little sweet, a little salty and definitely unique!
4 lb. watermelon, seeded and cut into chunks (about 8 cups)
1 1⁄2 cups ice cubes
3⁄4 cup blanched whole almonds
2-3 garlic cloves, chopped
6 slices firm bread, torn into pieces
2 tbsp. red wine vinegar
2 tbsp. lime juice
2 tsp. coarse salt
Ground pepper, to taste
1⁄3 cup olive oil
1⁄2 cup minced cilantro
Watermelon and lime wedges, for garnish
1. Dice 2 cups watermelon chunks and reserve. Puree remaining watermelon in blender. Strain puree, pressing solids to extract juice.
2. Return watermelon juice to blender. Add ice, almonds and garlic; blend until smooth. Add bread, vinegar, lime juice, salt and pepper; blend to combine. Add olive oil in a steady stream, blending until smooth. Transfer to bowl; stir in reserved diced watermelon and cilantro.
3. For service, pour into salt-rimmed martini glasses. Garnish with watermelon and lime wedges.