Max and Eli Sussman's Watermelon Gazpacho

Ingredients

• 1 cup almonds raw
• 0.5 cup olive oil extra virgin extra-virgin plus more for brushing
• 0.5  onion red cut into big chunks
• 4 servings salt 
• 5 slices sourdough bread thick
• 1  seeded/seedless watermelon seedless cubed
• 0.5  bell pepper yellow seeded cut into big chunks

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• ladle
• oven
• sieve

Directions

1. Preheat the oven to 350 degrees.
2. In a food processor, process the watermelon to a smooth puree. Strain the juice through a medium-mesh sieve into a large bowl; you should have about 4 cups.
3. Add the onion and bell pepper to the food processor (no need to clean it first) and process to a smooth puree.
4. Add to the bowl with the watermelon juice and place in the fridge. Reserve the food processor (again, no need to clean it).
5. Spread the almonds on a baking sheet.
6. Brush 1 slice of the bread with olive oil and put it on the pan alongside the nuts.
7. Bake until the bread is lightly golden and the nuts are fragrant and golden, about 10 minutes. Shake the tray a few times during toasting so the almonds don't scorch, and turn the bread once halfway through. Set aside to cool.
8. Cut the bread into 1/4-inch cubes and set aside for garnish.
9. Cut the crusts off the remaining 4 bread slices. Break the bread into large pieces, add to the food processor, and process to crumbs.
10. Remove the watermelon mixture from the fridge and add the bread crumbs.
11. Put the toasted almonds in the food processor and pulse to finely chop. Work carefully, as you don't want the nuts to turn to paste.
12. Add to the watermelon mixture.
13. Add the 1/2 cup olive oil and salt to taste and stir to mix well. Taste and adjust the seasoning. Ladle into soup bowls, garnish with the reserved bread cubes, and serve.