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blanched parsley celery tomatoes clove garlic bread cubes extra-virgin olive oil cucumbers watermelon rind sherry vinegar salt
Viewed: 123 - Published at: 5 years agoIngredients
- 3/4 cup blanched, slivered almonds
- 1 cup loosely packed parsley or mint leaves, or a combination of the two
- 1 stalk celery, cut into chunks
- 1 dozen cherry tomatoes
- 1 clove garlic
- 1 1/2 cups bread cubes, like ciabatta or sourdough, hard crusts removed
- 5 tablespoons extra virgin olive oil
- About 2 pounds cucumbers, preferably thin-skinned types like lemon or English about 4
- About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed about 8 cups, from 1/2 watermelon
- 1 tablespoon sherry vinegar or rice wine vinegar, more as needed
- 1 tablespoon salt, more as needed
Method
- In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil.
- Puree until smooth.
- Transfer mixture to a large bowl and return the used canister to the processor.
- If using thin-skinned cucumbers, cut in chunks.
- If using thick-skinned ones, like Kirbys, peel and seed, then cut in chunks.
- Working in batches if necessary, combine cucumbers, watermelon rind, vinegar and salt in the processor.
- Puree until smooth.
- Add to the other puree and whisk together well.
- Taste, adding salt and vinegar as needed.
- For a smoother texture, puree in a blender, in batches.
- Chill until very cold, at least 2 hours or overnight.
- Taste for salt again before serving.
