Cantaloupe and Almond Milk Soup

1. 1

   In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350F.

2. 2

   oven for 5 to 8 minutes, or until they are aromatic, and transfer them to a blender.

3. 3

   Add 1 1/2 cups water and blend the mixture until the almonds are ground fine.

4. 4

   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.

5. 5

   Add the cantaloupe, the honey, the lime juice, and a pinch of salt and blend the mixture until it is smooth.

6. 6

   Transfer the soup to a bowl and chill it for 1 hour, or until it is cold.

7. 7

   Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.