Chilled Cantaloupe and Almond Milk Soup

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Chilled Cantaloupe and Almond Milk Soup

 

1/2 cup unblanched almonds plus sliced almonds for

garnish

1 cantaloupe, halved, the seeds discarded and the

flesh scooped out

2 tablespoons honey

1 tablespoon fresh lime juice

lime slices for garnish

 

In a shallow baking pan toast the unblanched almonds

in the middle of a preheated 350°F. 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.

Makes about 5 cups.

 

 

 

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