Watermelon Gazpacho

1. 7 cups of diced watermelon, Without the rind ( but save it to make pickled watermelon rinds) and flesh cut into large chunks

   1. 1 1/2 cups ice cubes

   2. 3/4 cup whole blanched almonds

   3. 3 garlic cloves, coarsely chopped

   4. 8 slices firm white sandwich bread, crusts discarded and bread torn into pieces

   5. 2 tablespoons apple cider vinegar

   6. 2 teaspoons kosher salt

   7. 1/4 cup extra-virgin olive oil

PREPARATION

1. Seed 1 cup watermelon chunks and cut into small dice. Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds.

2. Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth.

3. Top with toasted almonds, drizzle with olive oil and some fresh sliced vegetables ( red radishes, fresh herbs)