Savory Honeydew and Almond Gazpacho
3

Serves 4

For a smoother, more velvety texture, strain this soup through a fine sieve before serving. If you like, make the gazpacho a day or two in advance; just keep it well chilled until ready to serve.

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    Ingredients: 
    • 1/3 cup whole blanched almonds, preferably Marcona almonds, plus more for garnish
    • 3 tablespoons lime juice
    • 1 tablespoon red wine vinegar
    • 6 plum tomatoes, cored and roughly chopped
    • 1/2 medium honeydew, seeded, peeled and cut into (1-inch) chunks (about 4 cups), plus more for garnish
    • Salt and pepper to taste
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    Method: 

    Put all ingredients into a blender and purée until smooth. Serve right away, garnished with chopped almonds and thin slices of honeydew, or chill well before serving.

    Nutritional Info: 
    Per Serving:150 calories (50 from fat), 6g total fat, 0g saturated fat, 0mg cholesterol, 330mg sodium, 22g carbohydrate (4g dietary fiber, 17g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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