Can be prepared in 45 minutes or less but requires additional unattended time.
Makes about 5 cups, serving 4 to 6.
1/2 cup unblanched almonds plus sliced almonds for garnish 1 cantaloupe, halved, the seeds discarded and the flesh scooped out 2 tablespoons honey 1 tablespoon fresh lime juice lime slices for garnish
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. 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. - Updated: January 16, 2007
