White Gazpacho with Melon, Grapes, and Almonds

1. 1

   Put the blanched almonds in a blender with 1/4 cup of the lemon juice.

2. 2

   Puree until totally smooth, then add the bread and melon and puree again.

3. 3

   You will most likely need to puree the melon in batches.

4. 4

   After pureeing one batch, pour out all but one cup of the liquid and then add the next batch.

5. 5

   Season well with salt and white pepper.

6. 6

   If the soup needs more acid, add the remaining lemon juice.

7. 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. 8

   Serve slightly chilled.

9. 9

   Garnish with toasted almonds, grapes, and a swirl of creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.