Recipe - White Almond Gazpacho With Melon

4 sl White bread; crust removed
and
; cut or sliced up 1/4inch
; thick
1 cup Water
Three fourths cup Blanched almonds
2 teaspoon Chopped garlic
1 teaspoon Salt
1 md Honeydew; peeled, seeded and
; cubed
1/3 cup Spanish extra virgin olive
oil
3 tablespoon Spanish Sherry vinegar
4 cup Cold water
1 One fourth cup Honeydew melon balls

Place the bread in a shallow bowl and cover with the water. Allow to sit
for a few minutes. In a food processor, fitted with a metal blade, combine
the almonds, garlic and salt. Process until smooth. Add the melon and
continue to process until smooth. Remove the bread from the water and
squeeze dry. With the machine running, add the bread in small pieces. With
the machine running, add the oil, sherry and water. Strain into a serving
bowl. Cover and refrigerate until chilled. Reseason if necessary. To serve,
ladle into chilled serving bowls and garnish with melon balls.

Yield: 6