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Title: White Almond Gazpacho With Melon
Yield: 1

Ingredients

      4 sl white bread; crust removed
           -and
      1    ; sliced 1/4-inch
      1    ; thick
      1 c  water
    3/4 c  blanched almonds
      2 ts chopped garlic
      1 ts salt
      1 md honeydew; peeled, seeded and
      1    ; cubed
    1/3 c  spanish extra virgin olive
           -oil
      3 tb spanish sherry vinegar
      4 c  cold water
  1 1/4 c  honeydew melon balls

Instructions

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.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 1000 Calories (kcal); 61g Total Fat; (52% calories from fat);
32g Protein; 94g Carbohydrate; 1mg Cholesterol; 2742mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1
Fruit; 11 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C59

Converted by MM_Buster v2.0n.

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