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La Belle Cuisine
Emeril's White Almond Gazpacho
with Melon
Recipe courtesy Emeril Lagasse
4 slices white bread, crust removed
and sliced 1/4-inch thick
1 cup water
3/4 cup blanched almonds
2 teaspoons chopped garlic
1 teaspoon salt
1 medium honeydew, peeled,
seeded and cubed
1/3 cup Spanish extra virgin olive oil
3 tablespoons Spanish Sherry vinegar
4 cups cold water
1 1/4 cups 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
Gazpacho: The Quintessential
Summer Soup
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