Watermelon Gazpacho | Oregonian Recipes

Name: Watermelon Gazpacho | Oregonian Recipes
Ingredients: 1 4-pound piece watermelon, rind discarded and flesh cut into large chunks (about 7 cups); 1 1/2 cups ice cubes; 3/4 cup whole blanched almonds; 3 cloves garlic, coarsely chopped; 8 slices firm white sandwich bread, crusts discarded and bread torn into pieces; 2 tablespoons red wine vinegar; 2 teaspoons kosher salt; Freshly ground black pepper; 1/4 cup extra-virgin olive oil

recipes.oregonlive.com

The cool sweetness of this soup is a particularly good match for grilled fare, like chicken or pork. Serve it with extra-virgin olive oil for drizzling.

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Ingredients

1 4-pound piece watermelon, rind discarded and flesh cut into large chunks (about 7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 cloves garlic, coarsely chopped
8 slices firm white sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil