White Gazpacho with Watermelon Rind

By nancytripp

Ingredients

• 3/4 cup blanched, slivered almonds
• 1 cup loosely packed parsley or mint leaves, or a combination
• 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 tbsp extra virgin olive oil
• 1 lbs cucumbers, preferable thin-skinned types like lemon or English (about 4)
• 8 cups cubed watermelon rind, pale pink and green parts, hard skin removed
• 1 tbsp sherry vinegar or rice wine vinegar
• 1 tbsp salt

Details

Servings 8

Preparation

Step 1

In food processor, combine almonds, herbs, celery, tomatoes, garlic, bread, and oil. Puree until smooth. t
Transfer to a large bowl.

If using thin-skinned cucumbers, cut in chunks. If using thick-skinned ones, peel and seed, then cut in chunks. working in batches if necessary, combine cucumbers, watermelon rind, vinegar, and salt in processor. Puree until smooth. Whisk together well with other puree. Taste and adjust salt and vinegar if needed. For a smoother texture, puree in blender, in batches. Chill until very cold, at least 2 hours or overnight. Taste for salt before serving.