Cantaloupe & Almond Gazpacho
1/2 cup almonds plus sliced almonds for garnish
1 cantaloupe, seeds discarded
2 tablespoons honey
1 tablespoon fresh lime juice
almond extract for additional flavor (I added 2 tsp)
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. Taste, add almond extract for additional flavor, if necessary. 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 very thin lime slices.
Serves: 5 1/2 cups, 4 - 6 servings
(via Style Swoon)
Served with chicken ceasar salad and paired with Abita Purple Haze.. pretty perfect summer lunch.
+Joanna got us tickets to a double feature of Model Shop + Play It As It Lays @ Cinefamily 8/20!
