WHITE GAZPACHO w/WATERMELON RIND

By BobD

Ingredients

• 3/4 cup blanched, slivered almonds
• 1 cup loosely packed parsley or mint leaves, or a combination of the two
• 1 stalk celery, cut into chunks
• 1 dozen cherry tomatoes
• 1 clove garlic
• 1 1/2 cups bread cubes, like ciabatta or sourdough, hard crusts removed
• 5 tablespoons extra virgin olive oil
• 2 About 2 pounds cucumbers, preferably thin-skinned types like lemon or English (about 4)
• 2 About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed (about 8 cups, from 1/2 watermelon)
• 1 tablespoon sherry vinegar or rice wine vinegar, more as needed
• 1 tablespoon salt, more as needed.

Details

Servings 8
Adapted from nytimes.com

Preparation

Step 1

1. In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil. Purée until smooth. Transfer mixture to a large bowl and return the used canister to the processor.

2. If using thin-skinned cucumbers, cut in chunks. If using thick-skinned ones, like Kirbys, peel and seed, then cut in chunks.

3. Working in batches if necessary, combine cucumbers, watermelon rind, vinegar and salt in the processor. Purée until smooth. Add to the other purée and whisk together well. Taste, adding salt and vinegar as needed. For a smoother texture, purée in a blender, in batches.

4. Chill until very cold, at least 2 hours or overnight. Taste for salt again before serving.

Note: The total weight of cucumber and watermelon pieces should be 4 pounds, but it is not necessary to use precisely 2 pounds of each.