4 slices white bread, crust removed and sliced 1/4-inch thick
1 cup water
3/4 cup blanched almonds
2 teaspoons chopped garlic
1 teaspoon salt
1 medium honeydew, peeled, seeded and cubed
1/3 cup Spanish extra virgin olive oil
3 tablespoons Spanish Sherry vinegar
4 cups cold water
1 1/4 cups honeydew melon balls
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