Spanish Watermelon Soup

Directions

1. 1
   Place bread in large, shallow bowl; cover with water; and let stand 5 minutes.
2. 2
   Squeeze excess moisture out of bread, and transfer to blender or food processor.
3. 3
   Bring large pot of water to a boil.
4. 4
   Score bottoms of tomatoes with an X, and drop in boiling water 30 seconds.
5. 5
   Remove from water, cool slightly, then peel and chop.
6. 6
   Transfer tomatoes to blender or food processor along with almonds, oil, vinegar, garlic, paprika, and cumin.
7. 7
   Puree until smooth.
8. 8
   Add watermelon, and blend until smooth.
9. 9
   Strain soup through fine-meshed strainer before serving.