| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
In a shallow baking pan toast the unblanched almonds in the middle of
a preheated 350F. 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.
Gourmet June 1991
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