Chilled Melon Soup With Toasted Almonds

• 1 small, ripe honeydew melon, peeled, seeded and cut into 1/2-inch cubes (about 7 cups)
• 1/2 cup fresh lime juice
• 4 teaspoons seeded and minced jalapenos
• 1/2 cup plain, nonfat yogurt
• 2 1/4 teaspoons salt
• Freshly ground pepper to taste
• 1/2 cup sliced almonds
• 2 teaspoons water
• 1/4 cup chopped fresh mint

1. Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth.
2. Refrigerate until cold.
3. Preheat the oven to 325 degrees.
4. Place the almonds in a bowl and toss with the water and then with the remaining salt.
5. Place on a baking sheet and bake until toasted, about 15 minutes.
6. Let cool.
7. Divide the soup among 4 bowls.
8. Top with the almonds and mint and serve immediately.

honeydew, lime juice, jalapenos, nonfat yogurt, salt, freshly ground pepper, almonds, water, fresh mint

Taken from cooking.nytimes.com/recipes/5575 (may not work)