White Almond Gazpacho With Melon

4 Slice White bread; crust removed and sliced 1/4-inch thick
1 Cup Water
3/4 Cup Blanched almonds
2 Teaspoon Chopped garlic
1 Teaspoon Salt
1 Medium Honeydew; peeled, seeded and cubed
1/3 Cup Spanish extra virgin olive oil
3 Tablespoon Spanish Sherry vinegar
4 Cup Cold water
1 1/4 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 servings