Cantaloupe-Almond
Milk
Soup
with
Lime
-
serves
4
1/2
cup
unblanched
almonds
plus
sliced
almonds
for
garnish
1
cantaloupe,
halved,
the
seeds
discarded
and
the
flesh
scooped
out
2
tbsp
honey
1
tbspfresh
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.
Submitted By (Miki)
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