White Gazpacho With Melon, Grapes, And Almonds
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
SaltDirections:
1
Put the blanched almonds in a blender with 1/4 cup of the lemon juice
2
Puree until totally smooth, then add the bread and melon and puree again
3
You will most likely need to puree the melon in batches
4
After pureeing one batch, pour out all but one cup of the liquid and then add the next batch
5
Season well with salt and white pepper
6
If the soup needs more acid, add the remaining lemon juice
7
If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem
8
Serve slightly chilled
9
Garnish with toasted almonds, grapes, and a swirl of creme fraiche