This icy gazpacho takes its tang from mint paired with an embarrassment of riches - almonds, tomatoes, watermelon and other ingredients not usually assembled in one dish. The result is an icy sublime soup designed to delight the senses. The iciness is a counterpoint to the hot dog days of summer. The garlic is present as whole wheat bread infused with it - as well in the croutons.
Immerse the mint sprigs in a bowl of cold filtered water and add the kosher or sea salt to the bowl. Let stand for a half hour, then rinse out any impurities with cold filtered water.
Mince the mint leaves. Reserve half for a topping, and place the other half in a large stainless steel bowl. Add to the bowl the tomato cubes, the diced cucumber and celery, the slivered bell peppers, and the watermelon cubes.
Soak the whole wheat bread briefly in cold filtered water, then dry.
Crush the garlic cloves and sauté in the olive oil, in a fry pan over moderate heat. Let the sautéed garlic cool, then mix thoroughly with the soaked whole wheat bread, and cut into half-inch-sized pieces.
Add the garlic-infused whole-wheat pieces to the mixture, assimilating the ground almonds as well.
Halve the limes, filter out any seeds, and squeeze them, raining the liquid into the bowl.
Add the tomato sauce and 1 cup of cold filtered water. Divide into 6 bowls, and distribute the mini ice-cubes evenly among the bowls.
Distribute the reserved minced mint leaves evenly among the bowls. Sprinkle the freshly ground black pepper on the soup in each bowl. Add the garlic croutons on top. Serve. Alternatively, this recipe can be made in advance, with everything except for the ice-cubes, black pepper, chopped mint, and croutons placed in a covered bowl and refrigerated for 24 hours. When ready to serve add the ice cubes, black pepper, reserved mint, and croutons.
Lightly heat the olive oil. Add the garlic cloves, sautéing them.
Cut up the lightly toasted whole wheat bread into '/4" cubes, and mix with the sautéed garlic.