Recipe courtesy of Lauren Lyle and Michael Wild
Save Recipe Print
Yield:
Serves 6 to 8

Ingredients

Directions

Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Alton Brown

White Chili

Recipe courtesy of Ellie Krieger

White Pizza

Recipe courtesy of Rachael Ray

White Chicken Chili

Recipe courtesy of The Neelys

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Mussels in White Wine

Recipe courtesy of Ina Garten

White Chocolate Creme Brulee

Recipe courtesy of Food Network

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

Classic White Cake

Recipe courtesy of Nick Malgieri

Browse Reviews By Keyword