Spanish Watermelon Soup

Ingredients

-3 slices white bread
-4 tomatoes
-⅓ cup toasted slivered almonds
-2 Tbs. olive oil
-2 Tbs. red wine vinegar
-1 clove garlic, minced (1 tsp.)
-½ tsp. paprika
-½ tsp. ground cumin
-5 cups seedless watermelon cubes (1¾ lb.)

Directions

1- Place bread in large, shallow bowl; cover with water; and let stand 5 minutes. Squeeze excess moisture out of bread, and transfer to blender or food processor.

2- Bring large pot of water to a boil. Score bottoms of tomatoes with an X, and drop in boiling water 30 seconds. Remove from water, cool slightly, then peel and chop.

3- Transfer tomatoes to blender or food processor along with almonds, oil, vinegar, garlic, paprika, and cumin. Purée until smooth. Add watermelon, and blend until smooth. Strain soup through fine-meshed strainer before serving.