Cantaloupe And Almond Milk Soup Recipes

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CANTALOUPE AND ALMOND MILK SOUP



Cantaloupe And Almond Milk Soup image

not set

Provided by BigOven Cooks

Categories     Soups, Stews and Chili

Time 30m

Yield 1

Number Of Ingredients 8

1 tb Fresh lime juice
Lime slices for garnish
; discarded and the
2 tb Honey
; flesh scooped out
1/2 c Unblanched almonds plus
; for garnish
1 Cantaloupe; halved, the

Steps:

  • 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

Nutrition Facts : Calories 66 calories, Fat 0.00529375 g, Carbohydrate 18.0952625 g, Cholesterol 0 mg, Fiber 0.0726250010821968 g, Protein 0.095325 g, SaturatedFat 0.000605 g, ServingSize 1 1 Serving (29g), Sodium 0.99875 mg, Sugar 18.0226374989178 g, TransFat 0.002344375 g

COLD CANTALOUPE SOUP



Cold Cantaloupe Soup image

Cold cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand. I chill the melon, and when I'm ready to prepare the soup, I peel and seed it, then cut it into chunks. I find that if I start with a small amount of the chunks in the blender and process them until they are puréed, I can then add the rest gradually with no need for additional liquid. The juice of one lime and salt to taste are all I add, except for a final drizzle of my best balsamic vinegar on top. You can add mint leaves, cayenne or even a garnish of diced prosciutto or feta instead of the vinegar if you wish.

Provided by Florence Fabricant

Categories     easy, quick, soups and stews, appetizer, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 4

1 cantaloupe or other ripe, orange-fleshed melon, chilled, peeled and seeded
Juice of 1 lime
Salt to taste
2 teaspoons good quality balsamic vinegar

Steps:

  • Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
  • Add lime juice and blend briefly. Season with salt to taste and blend again.
  • Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 8 grams

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