WATERMELON GAZPACHO (8 cups, serving four to six)

1 (four pound) piece of watermelon, rind discarded and flesh cut into large chunks (7 cups)

1-1/2 cups ice cubes

¾ cup (3 ounces) whole almonds with skins

3 garlic cloves, coarsely chopped

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

2 tablespoons red wine vinegar

2 teaspoons kosher salt

freshly ground black pepper

¼ cup extra virgin olive oil

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1.   Seed 1 cup watermelon chunks and cut into small dice.

2.   Puree remaining watermelon in a blender, in batches if necessary.  Pour puree through a medium mesh sieve into a large bowl, pressing on the solids;  discard solids.

3.   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.

4.   Ladle soup into bowls and serve topped with diced watermelon.

from The Gourmet Cookbook, edited by Ruth Reichl