White Gazpacho With Cantaloupe

1. 1

   Soak the bread in some water and squeeze dry. Place it in a food processor, add the almonds and garlic, and blend until a fine-textured puree (don't let it turn to nut butter). Add the vinegar and salt, and with the motor running, add the oil in a thin stream until fully incorporated. Gradually pour in the water.

2. 2

   Strain through a fine-mesh sieve into a bowl, cover and chill for several hours or overnight. Before serving, taste for salt and vinegar and adjust if necessary. Serve in glass tumblers and garnish each serving with 8 cantaloupe balls.

* Per serving · 4 servings · Values may vary.

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