This is a wonderful twist on traditional gazpacho from the Balaboostanyc.com. The restaurant is not kosher but the cooking classes are often worth it (even without tasting the food). A combination Mediterranean and Middle Eastern cuisine and flavors is really fantastic. This gazpacho is just one example of this.
1 ripe cantaloupe, peeled and seeded
1/2 cup white wine (I like to use sauvignon blanc)
1/4 cup white wine vinegar
1/4 cup sliced almond
1 fresh red chili, such as red jalapeno or long red chile, cored seeded and coarsely chopped
2 teaspoons kosher salt
Pinch of freshly ground white pepper
Store bought crispy fried shallots or onions
Chopped fresh mint
Finely chopped peeled jicama
Finely chopped fresh red chile (optional)
Almond Chile brittle
Cut the cantaloupe into small pieces and place in a food processor. Add the wine, vinegar, almonds, chile, salt and pepper and puree until the mixture is smooth.
Chill in the refrigerator before serving and garnish with the crispy shallots, mint, jicama, brittle and red chile.