White Gazpacho

By ltrodrigu

Shown on left

Ingredients

• 1/3 cup blanched almonds, lightly toasted and cooled
• 1/3 cup pine nuts, lightly toasted and cooled
• 2 cloves garlic, peeled
• 1 teaspoon fine sea salt, to taste
• 4 1-inch cubes honeydew melon
• 6 tablespoons extra-virgin olive oil, plus more for garnish
• 4 teaspoons Sherry vinegar, to taste
• 2 tablespoons white-wine vinegar
• 4 cups ice water, or more as needed
• chopped chives, for garnish

Preparation

Step 1

Process almonds, pine nuts, garlic, and salt in a blender or food processor until finely ground. Add honeydew melon and purée. With motor running, drizzle in extra-virgin olive oil, then Sherry vinegar and white-wine vinegar. With motor still running, gradually add ice water. If too thick, add more ice water. Adjust seasoning with vinegar and salt, if needed. Chill in refrigerator at least 4 hours.

Serve gazpacho in chilled bowls. Drizzle with olive oil and garnish with chopped chives.