White Gazpacho with Melon, Grapes, and Almonds
Ingredients
Instructions
- Put the blanched almonds in a blender with 1/4 cup of the lemon juice.
- Puree until totally smooth, then add the bread and melon and puree again.
- You will most likely need to puree the melon in batches.
- After pureeing one batch, pour out all but one cup of the liquid and then add the next batch.
- Season well with salt and white pepper.
- If the soup needs more acid, add the remaining lemon juice.
- 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.
- Serve slightly chilled.
- Garnish with toasted almonds, grapes, and a swirl of creme fraiche.
Nutrition & Diet Analysis (per serving)
245
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).