Max and Eli Sussman's Watermelon Gazpacho

Name: Max and Eli Sussman's Watermelon Gazpacho
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters raw almonds; 118 milliliters extra-virgin olive oil, plus more for brushing; 1 red onion, cut into big chunks; 4 servings Salt; 5 slices thick slices sourdough bread; 1 seedless watermelon, cubed; 1 yellow bell pepper, seeded and cut into big chunks

You can never have too many main course recipes, so give Max and Eli Sussman's Watermelon Gazpacho a try. This recipe serves 4. One serving contains 1022 calories, 24g of protein, and 48g of fat. From preparation to the plate, this recipe takes around 2 hours. It is perfect for Summer. If you have watermelon, sourdough bread, onion, and a few other ingredients on hand, you can make it. To use up the watermelon you could follow this main course with the Watermelon Frosty {And How To Cut A Watermelon} as a dessert. It is a good option if you're following a vegan diet.

Instructions

Preheat the oven to 350 degrees.

Equipment you will use

Oven

In a food processor, process the watermelon to a smooth puree. Strain the juice through a medium-mesh sieve into a large bowl; you should have about 4 cups.

Ingredients you will need

Watermelon

Juice

Equipment you will use

Food Processor

Sieve

Bowl

Add the onion and bell pepper to the food processor (no need to clean it first) and process to a smooth puree.

Ingredients you will need

Bell Pepper

Onion

Equipment you will use

Food Processor

Add to the bowl with the watermelon juice and place in the fridge. Reserve the food processor (again, no need to clean it).

Ingredients you will need

Watermelon

Juice

Equipment you will use

Food Processor

Bowl

Spread the almonds on a baking sheet.

Ingredients you will need

Almonds

Spread

Equipment you will use

Baking Sheet

Brush 1 slice of the bread with olive oil and put it on the pan alongside the nuts.

Ingredients you will need

Olive Oil

Bread

Nuts

Equipment you will use

Frying Pan

Bake until the bread is lightly golden and the nuts are fragrant and golden, about 10 minutes. Shake the tray a few times during toasting so the almonds don't scorch, and turn the bread once halfway through. Set aside to cool.

Ingredients you will need

Almonds

Bread

Shake

Nuts

Equipment you will use

Oven

Cut the bread into 1/4-inch cubes and set aside for garnish.

Ingredients you will need

Bread

Cut the crusts off the remaining 4 bread slices. Break the bread into large pieces, add to the food processor, and process to crumbs.

Ingredients you will need

Bread

Equipment you will use

Food Processor

Remove the watermelon mixture from the fridge and add the bread crumbs.

Ingredients you will need

Breadcrumbs

Watermelon

Put the toasted almonds in the food processor and pulse to finely chop. Work carefully, as you don't want the nuts to turn to paste.

Ingredients you will need

Almonds

Nuts

Equipment you will use

Food Processor

Add to the watermelon mixture.

Ingredients you will need

Watermelon

Add the 1/2 cup olive oil and salt to taste and stir to mix well. Taste and adjust the seasoning. Ladle into soup bowls, garnish with the reserved bread cubes, and serve.

Ingredients you will need

Bread Cubes