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Ingredients
- 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
Directions
- In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350F. oven for 5 to 8 min, or possibly till they are aromatic, and transfer them to a blender. Add in 1 1/2 c. water and blend the mix till the almonds are grnd fine. 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. Add in the cantaloupe, the honey, the lime juice, and a healthy pinch of salt and blend the mix till
- it is smooth. Transfer the soup to a bowl and refrigerateit for 1 hour, or possibly till it is cool. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.
- Makes about 5 c., serving 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 338g | |
| Calories 227 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 791mg | 23% |
| Total Carbs 58.85g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 56.87g | 38% |
| Protein 2.55g | 4% |
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