Curried Charentais Melon Gazpacho

1. 1

   ["Slice your lovely melon in half. Scoop out the seeds. With your very sharp knife remove the outer hull. Cube the melon flesh into cubes (or pretend cubes) of about 2 inches.", "Juice the lime and squeeze over the melon and let it rest while you go to work.", "Meanwhile give the stale bread a light soak of water (preferably organic and gluten free spring water from Portland) and then tear the bread up into pieces.", "Heat up a dry skillet and lightly toast the almonds. Don't let them burn. Set aside.", "Place all of the ingredients into a powerful, variable speed blender. Not the wimp ass one you mix Jagermeister Red Bull margaritas in. Begin by pulsing a few times and then crank up the speed to full on liquefy. It's fun to watch that vortex form in the center. Strain (with a coarse mesh strainer) into a bowl (if you like you can skip this step, sometimes I do). The purpose of the straining step is to remove any seeds and give you a smooth texture but there is something to be said for a little mouth feel here, I'm now convinced. Refrigerate for at least four hours before serving.", "*Note to cook; when purchasing a good melon, like a charentais, don't squeeze it. Sniff the cut blossom end.", "** I live in an olive oil producing part of California, so I have access to some really good small production oils. One I like a lot is Olio Nuevo's ""Reserve Blend"". There is something to be said for terroir."]

* Per serving · 4 servings · Values may vary.

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