• Ingredients: 16
  • Serves: 5

Cantaloupe and almond milk soup with unblanched almonds plus sliced almonds for garnish, cantaloupe, halved, the seeds discarded and the flesh scooped out, honey, fresh lime juice, lime slices for garnish.

Ingredients

  • 1/2 cup almonds
  • 1 cantaloupe, halved, the seeds discarded and the flesh scooped out
  • 2 tbsps. honey
  • 1 tbsp. fresh lime juice
  • lime slices for garnish

For the honeydew mousse

For the cantaloupe mousse

  • small wedges of honeydew melon and cantaloupe for garnish

Assembly:

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350°F. oven for 5 to 8 minutes, or until they are aromatic, and transfer them to a blender.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 Add the cantaloupe, the honey, the lime juice, and a pinch of salt and blend the mixture until it is smooth.

    For this step you will need

  4. Step 4 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.

    For this step you will need