Cantelope White Gazpacho

Isn't actually white. More of a light shade of apricot, and a color I saw in the sunset minutes after eating this delicious soup!
The lovely melon I used was grown near Carondelet, Illinois and perfumed my kitchen with it's sweet, musky aroma as soon as I cut it open. They say the best melons should be heavy for their size, betraying the amount of water and sugar contained within their tender flesh. The skin should be firm but not rock hard, and should be fragrant when you get your nose up close and take a deep breath. These rules are not hard and firm, as I have picked a bad melon or two in my time (nothing more disappointing than a mealy, mushy watermelon, I tell ya), so trust your instincts and know you're taking a gamble, but one that could pay dividends!
This was my first attempt at white gazpacho. I've seen quite a few recipes for it, and I followed what I determined to be the basics: country bread, blanched almonds, garlic, water, and a smidge of sherry vinegar combined with a fruit (sometimes white grapes) or pale vegetable (generally steamed cauliflower). Never one to stick to basics, I eyed my tender cantelope and imagined it whirled together with the creamy almond/water slurry, it's sweet, musky flavors challenged by the sherry vinegar, at once light and thick and cool.
A late summer sunset, indeed!
To have some fun with contrasting textures, I made a garnish of toasted breadcrumbs and slivered almonds and also salted chopped cucumber. It sent my head spinning and my spoon swirling!

4 cups fresh cantelope, cut into large cubes
2 small or one large clove garlic, roughly chopped
2 small or one large shallot, minced
1 cup cold water
1 cup plus 1/2 cup blanched slivered almonds
1 cup white bread cubes, crusts removed (preferrably a baguette or country bread)
2 tsp. Sherry vinegar
2-3 tsp. agave nectar (depending on the sweetness of your melon)
2 Tbs olive oil
garnish/topping:
1/2 c. large bread crumbs (from the same bread you used for the soup)
1/2 cup cucmber, peeled, seeded and cut small
salt/pepper
spanish smoked paprika (optional)

1. Heat 1 Tbs olive oil over low heat in a small saucepan. Add garlic and cook 2-3 minutes until softened but not browned. Let cool.
2. Add water, shallots, sherry vinegar and almonds to blender. Puree until smooth. Add cooled garlic and oil, melon, and agave. Puree again until smooth. Add remaining Tbs of olive oil and salt and pepper to taste. Chill for one hour, while you make the garnish.
3. For the garnish: place chopped cucumber in a small bowl and cover with salt. Chill while you make the soup. When you are ready to serve the soup, rinse and drain the cucumbers. In the same saucepan you heated the garlic/oil in, toast the breadcrumbs and almond slivers together, seasoned with salt, pepper, and a pinch of smoked paprika until browned and crunchy.

Pour a generous scoop into a lovely bowl and top with the warm breadcrumb mixture and a sprinkling of cucmber. Amarinated calamari (or bean) salad and a hunk of crusty bread would make excellent serving friends!