Cantaloupe And Almond Milk Soup Recipe

• 1/2 c. unblanched almonds plus sliced almonds for garnish
• 1 x cantaloupe halved, the seeds discarded and the flesh scooped out
• 2 Tbsp. honey
• 1 Tbsp. fresh lime juice lime slices for garnish

1. In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350F.
2. oven for 5 to 8 min, or possibly till they are aromatic, and transfer them to a blender.
3. Add in 1 1/2 c. water and blend the mix till the almonds are grnd fine.
4. Strain the mix through a fine sieve set over a bowl, pressing hard on the solids, throw away the solids, and return the almond lowfat milk to the blender, cleaned.
5. Add in the cantaloupe, the honey, the lime juice, and a healthy pinch of salt and blend the mix till
6. it is smooth.
7. Transfer the soup to a bowl and refrigerateit for 1 hour, or possibly till it is cool.
8. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.
9. Makes about 5 c., serving 4 to 6.

unblanched almonds, cantaloupe, honey, lime juice lime

Taken from cookeatshare.com/recipes/cantaloupe-and-almond-milk-soup-99025 (may not work)