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Wednesday, July 3, 2002
INGREDIENTS
1 (4lb) piece of watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
Pepper to taste
1/4 cup extra-virgin olive oil
PROCEDURE
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Seed 1-cup watermelon chunks and cut into small dices.
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Seed remaining watermelon and puree in a blender (in batches if necessary).
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Pour puree through a sieve into a bowl, pressing on solids.
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Return juice to blender and blend together with ice,almonds, and garlic (in batches if necessary) until smooth.
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Add vinegar, salt, and pepper to taste, and blend, adding oil in a slow stream, until smooth.
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Top with diced watermelon. Serves 4.
