WHITE GAZPACHO WITH GREEN MELON
Recipe Phillippa Cheifitz
The original recipe is by New Zealand food writer Ray Mcvinnie, from his cookbook Eat (New Holland, 2003).
2 garlic cloves 225g finely ground,
blanched almonds 1 cup fresh, white breadcrumbs 7T mild, extra-virgin olive oil about 3T sherry vinegar 4 cups iced water sea-salt flakes, to taste green melon shavings,
To make the soup, purée the garlic, almonds, breadcrumbs and olive oil to a smooth paste in a food processor or with a hand blender. Add the vinegar and water, and blend until frothy. Season with salt to taste. Check the sweet-sour balance and add more vinegar if necessary. Chill well, and garnish with shavings of green melon to serve.