Cantaloupe-Almond Milk Soup with Lime

[Guest guest]

Cantaloupe-Almond Milk Soup with Lime

 

1/2 cup unblanched almonds plus sliced almonds for

garnish

1 cantaloupe, halved, the seeds discarded and the

flesh scooped out

2 tbsps. honey

1 tbsp. fresh lime juice

lime slices for garnish

 

In a shallow baking pan toast the unblanched almonds

in the middle of a preheated 350 degree oven for 5 to

8 minutes, or until they are aromatic, and transfer

them to a blender.

Add 1 1/2 cups water and blend the mixture until the

almonds are ground fine. Strain the mixture through a

fine sieve set over a bowl, pressing hard on the

solids, discard the solids, and return the almond milk

to the blender, cleaned.

Add the cantaloupe, the honey, the lime juice, and a

pinch of salt and blend the mixture until it is

smooth. Transfer the soup to a bowl and chill it for 1

hour, or until it is cold. Divide the soup among

chilled bowls, and garnish it with the sliced almonds

and the lime slices.

Serves 4.

 

 

 

______________________________\

____

Any questions? Get answers on any topic at www.Answers.. Try it now.