CANTALOUPE IN HONEYDEW ALMOND SOUP

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Cantaloupe in Honeydew Almond Soup image

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice. It makes a refreshing dessert.

Provided by Reem Kassis

Yield Serves 4

Number Of Ingredients 5

9 oz. (250 g) honeydew melon (about one-quarter of a large melon), cut into chunks
1½ Tbsp. sugar
1¼ tsp. almond extract
1 cup (8 fl. oz. or 250 ml) unsweetened almond milk
9 oz. (250 g) cantaloupe (about one-quarter of a large melon)

Steps:

  • In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold.
  • Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve.
  • To serve, pour ½ cup (4 fl oz. or 120 ml) of the honeydew almond soup into a shallow bowl and top with pieces of cantaloupe.

*** Explore more Cantaloupe In Honeydew Almond Soup Recipes »

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