Spanish Watermelon Soup

1. 1

   Place bread in large, shallow bowl; cover with water; and let stand 5 minutes.

2. 2

   Squeeze excess moisture out of bread, and transfer to blender or food processor.

3. 3

   Bring large pot of water to a boil.

4. 4

   Score bottoms of tomatoes with an X, and drop in boiling water 30 seconds.

5. 5

   Remove from water, cool slightly, then peel and chop.

6. 6

   Transfer tomatoes to blender or food processor along with almonds, oil, vinegar, garlic, paprika, and cumin.

7. 7

   Puree until smooth.

8. 8

   Add watermelon, and blend until smooth.

9. 9

   Strain soup through fine-meshed strainer before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.