by TheRunawaySpoon
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TheRunawaySpoon's Notes:
7 cups seedless watermelon cubes (about a 4 pound melon) Ask a question about this ingredient
1/2 cup firmly packed fresh mint leaves Ask a question about this ingredient
1 cup slivered blanced almonds Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
4 slices white sandwich bread, crusts removed Ask a question about this ingredient
2 tablespoons red wine vinegar Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
In a blender, place the mint leaves topped by the watermelon chunks and puree. This may need to be done in batches. Strain the watermelon puree through a wire mesh strainer into a pitcher or large bowl, scraping on the solids to extract as much liquid as possible and to remove any stray seeds.
Ask a question about this stepPuree almonds, garlic, red wine vinegar and salt. Tear the bread into small chunks and place in blender and add about 1 cup of watermelon puree. Puree until smooth, adding olive oil in a slow steady stream and some additional watermelon puree (as much as the blender will hold). Pour this gazpacho mixture into the remaining watermelon puree and stir until thoroughly blended. Refrigerate until ready to serve.
Ask a question about this step
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