Nuevo Latino Watermelon Gazpacho

Photo: Alyce Mantia

Ingredients

8 cups diced, seeded watermelon (from half a large melon)

1/2 cup almond meal*

4 cloves garlic, minced

4 slices firm white bread, torn into chunks

3 tablespoons red wine vinegar

3 tablespoons fresh lime juice

1 tablespoon kosher or coarse sea salt

Fresh ground black pepper, to taste

1/2 cup extra-virgin olive oil

1/2 cup cilantro, for garnish

Lime wedges, for garnish

Preparation

Reserve one cup of the diced watermelon. Purée remaining melon with almond flour, garlic and bread. Blend until smooth.

Add vinegar, lime juice, salt and a couple of grindings of pepper. With the processor on, add the olive oil in a thin stream, blending until smooth. You may have to do this in two batches.

Pour into a glass or ceramic bowl and stir in reserved melon dice. Chill well.

Serve in wine or martini glasses rimmed with salt (add a little chili powder to the salt if you like). Sprinkle with the cilantro and garnish each serving with a lime wedge. Serves 6-8 as a first course soup.

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About

Lordie, isn’t it hot? And there’s nothing better on a hot summer evening than dinner with a cool salad main course. But it can be tough, if you’re entertaining, to come up with an appropriate first course when salad is the dinner. Personally, I love a cold soup in the summer. For some it takes a bit of getting used to; I have friends who think the only good soup is a hot soup! But I think if you try it, you’ll agree that it’s a refreshing and delicious first course.

It takes no cooking and can be prepared in a jiffy with the aid of a food processor or blender. Whip it up in the morning, or even the night before, so it can chill well. Or just keep it in the fridge for a quick refreshing pick-me-up when you come in from the heat!