Cantaloupe and Almond Milk Soup 1/2 c Unblanched almonds plus sliced almonds for garnish
1 Cantaloupe; halved, the seeds discarded and the flesh scooped out
2 tb Honey
1 tb Fresh lime juice
Lime slices for garnish
In a shallow baking pan toast the unblanched almonds in the middle of
a preheated 350 degrees 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, serving 4 to 6.
Cantaloupe and Almond Milk Soup printer friendly version located here. (Just the recipe. Nothing else.)
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