Good friends of ours made this soup as part of a delightful Shabbat lunch in Jerusalem... perfect for a summer day! The recipe comes from the Garden City Jewish Center's cookbook: Sharing Our Favorites.
Ingredients
7 Cups fresh watermelon, rind discarded, cut into chunks
1 1/2 Cups ice cubes
3 ounces whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded, torn into pieces
2 Tablespoons red wine vinegar
2 Teaspoons kosher salt
1/4 Cup extra virgin olive oil
Freshly ground black pepper (to taste)
Directions
- Seed 1 cup of watermelon chunks and dice.
- Purée remaining watermelon in blender or food processor, in batches if necessary. Pour purée through a medium mesh sieve into a large bowl, pressing on solids; discard solids.
- Blend juice with ice, almonds, and garlic, in batches if necessary, until smooth.
- Add bread, vinegar, salt, and pepper to taste and blend.
- With motor running, add oil in a slow stream, blending until smooth.
- Ladle soup into bowls and serve topped with diced watermelon.
Additional Notes
- You can omit the ice cubes and put in in less oil.
