1 to 2 melons, to yield about 2 pounds of flesh, choose any nice melon, cantaloupe, honeydew, watermelon, etc
1 inch piece fresh ginger, grated
2 T white wine vinegar
2 T extra virgin olive oil
salt and freshly ground white pepper to taste
6 T blanched almonds, ground very fine
Remove seeds from melon and cut away the peel and rind. In a blender or food processor liquify the melon flesh with all the ingredients. Chill in the refrigerator. The soup will thicken when the almonds have been absorbed. Serve cold with a drizzle of extra virgin olive oil and an optional cheese crisp.
Place 3 tablespoons of grated parmesan cheese in a small teflon pan, spread out the cheese until it is round and looks a little lacey. Heat over medium heat until the crisp melts and begins to turn light golden. Remove to a platter or other surface and let cool. The crisps may be shaped while still warm. If you like a bit more zest to you crisp, add a touch of cayenne pepper or Tabasco sauce.