Provided by Julia Moskin
Categories easy, appetizer
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil. Purée 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. Purée until smooth. Add to the other purée and whisk together well. Taste, adding salt and vinegar as needed. For a smoother texture, purée in a blender, in batches.
- Chill until very cold, at least 2 hours or overnight. Taste for salt again before serving.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 551 milligrams, Sugar 9 grams, TransFat 0 grams
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