Cantaloupe And Almond Milk Soup Food

CANTALOUPE SOUP

Steps:

• Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.
• Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.
• Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.

QUICK CANTALOUPE JUICE

Steps:

• Place cantaloupe in a blender and top with milk and sugar. Cover and blend until smooth.

CREAMY CANTALOUPE SMOOTHIE

Steps:

• Place the frozen cantaloupe, banana, ½ cup milk beverage, and lemon juice (if using) in your blender. Blend until smooth.
• If it is too thick, blend in more of the milk beverage until it reaches your desired consistency.
• For a frostier smoothie, blend in the ice. .

CANTALOUPE AND ALMOND MILK SOUP

Steps:

• In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350F. oven for 5 to 8 min, or possibly till they are aromatic, and transfer them to a blender. Add in 1 1/2 c. water and blend the mix till the almonds are grnd fine. Strain the mix through a fine sieve set over a bowl, pressing hard on the solids, throw away the solids, and return the almond lowfat milk to the blender, cleaned. Add in the cantaloupe, the honey, the lime juice, and a healthy pinch of salt and blend the mix till it is smooth. Transfer the soup to a bowl and refrigerateit for 1 hour, or possibly till it is cool. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices. Makes about 5 c., serving 4 to 6.

CANTALOUPE ORANGE SMOOTHIE

Steps:

• Add all ingredients except honey to a blender and blend until smooth
• Taste and adjust sweetness - if necessary add the honey.
• Pour into individual serving glasses
• Enjoy!

CANTALOUPE AND ALMOND MILK SOUP

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

CANTALOUPE AND ALMOND MILK SOUP

Steps:

• 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.