Recipe: Watermelon Gazpacho (blender)

WATERMELON GAZPACHO

1 four pound piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups of ice cubes
3/4 cup (3 oz) whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm 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

Seed 1 cup watermelon chunks (unless using seedless) and dice.

Puree remaining watermelon in a blender, in batches if necessary. Pour puree through a medium-mesh sieve into a large bowl, pressing on solids; discard solids.

Blend juice with ice, almonds and garlic, in batches if necessary, until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil in a slow stream, blending until smooth.

Ladle soup into bowls and serve topped with diced watermelon (we also garnished with parsley sprigs).

Adapted from source: The Gourmet Cookbook by John Willoughby, Zanne Early Stewart, and Ruth Reichl