ICY MINT GAZPACHO SHOT THROUGH WITH GARLIC

Ingredients

ICY MINT GAZPACHO

• 1/2
  
  cup ground raw almonds, preferably organic
  
• 3
  
  cloves of garlic
  
• 1.5
  
  large hothouse tomatoes, cut into approximate 1/2″ cubes
  
• 1
  
  unwaxed fresh cucumber, diced
  
• 1
  
  celery stalk, leaves removed and diced
  
• 1
  
  green bell pepper, seeded and cut into small narrow slivers.
  
• 1
  
  yellow bell pepper, seeded and cut into small narrow slivers
  
• 2
  
  slices of whole wheat bread
  
• 2
  
  cups of cubed seedless watermelon
  
• 2
  
  cups unsalted and unspiced tomato sauce
  
• 1
  
  cup garlic croutons, recipe below
  
• 1
  
  cup mini-ice cubes
  
• 3
  
  limes, juicy
  
• 2
  
  tablespoons kosher or sea salt
  
• 2
  
  tablespoons olive oil, preferably extra-virgin organic
  
• 2
  
  teaspoons freshly ground pepper, on the “fine” setting
  
• 7
  
  sprigs mint leaves
  

GARLIC CROUTONS

• 2
  
  slice of whole wheat bread, lightly toasted
  
• 5
  
  garlic cloves, chopped finely
  
• 1
  
  tablespoon olive oil, preferably organic extra-virgin
  

Directions

ICY MINT GAZPACHO

1. Immerse the mint sprigs in a bowl of cold filtered water and add the kosher or sea salt to the bowl. Let stand for a half hour, then rinse out any impurities with cold filtered water.
2. Mince the mint leaves. Reserve half for a topping, and place the other half in a large stainless steel bowl. Add to the bowl the tomato cubes, the diced cucumber and celery, the slivered bell peppers, and the watermelon cubes.
3. Soak the whole wheat bread briefly in cold filtered water, then dry.
4. Crush the garlic cloves and sauté in the olive oil, in a fry pan over moderate heat. Let the sautéed garlic cool, then mix thoroughly with the soaked whole wheat bread, and cut into half-inch-sized pieces.
5. Add the garlic-infused whole-wheat pieces to the mixture, assimilating the ground almonds as well.
6. Halve the limes, filter out any seeds, and squeeze them, raining the liquid into the bowl.
7. Add the tomato sauce and 1 cup of cold filtered water. Divide into 6 bowls, and distribute the mini ice-cubes evenly among the bowls.
8. Distribute the reserved minced mint leaves evenly among the bowls. Sprinkle the freshly ground black pepper on the soup in each bowl. Add the garlic croutons on top. Serve. Alternatively, this recipe can be made in advance, with everything except for the ice-cubes, black pepper, chopped mint, and croutons placed in a covered bowl and refrigerated for 24 hours. When ready to serve add the ice cubes, black pepper, reserved mint, and croutons.

GARLIC CROUTONS

1. Lightly heat the olive oil. Add the garlic cloves, sautéing them.
2. Cut up the lightly toasted whole wheat bread into ‘/4″ cubes, and mix with the sautéed garlic.