Recipe: Garden Almond Gazpacho, White Almond Gazpacho with Melon

Garden Almond Gazpacho

3 cups vegetable juice
1 cucumber, diced
1 green bell pepper, diced
1 tomato, chopped
1/2 cup green onion, sliced
1/4 cup slivered almonds
2 tablespoons lime juice
1 teaspoon basil
1 teaspoon dillweed
1 cup yogurt

In a food processor or blender, combine vegetable juice, diced cucumber, diced green bell pepper, chopped tomato, sliced green onions, slivered almonds, lime juice, basil, and dillweed; process until mixed. Chill. Serve with yogurt divided on top.
Makes 6 servings.

White Almond Gazpacho with Melon
Recipe courtesy of Emeril Lagasse, 1999

4 slices white bread, crust removed and sliced 1/4-inch thick
1 cup water
3/4 cup blanched almonds
2 teaspoons chopped garlic
1 teaspoon salt
1 medium honeydew, peeled, seeded and cubed
1/3 cup Spanish extra virgin olive oil
3 tablespoons Spanish Sherry vinegar
4 cups cold water
1 1/4 cups honeydew melon balls

Place the bread in a shallow bowl and cover with the water. Allow to sit for a few minutes. In a food processor, fitted with a metal blade, combine the almonds, garlic and salt. Process until smooth. Add the melon and continue to process until smooth. Remove the bread from the water and squeeze dry. With the machine running, add the bread in small pieces. With the machine running, add the oil, sherry and water. Strain into a serving bowl. Cover and refrigerate until chilled. Reseason if necessary. To serve, ladle into chilled serving bowls and garnish with melon balls