Chilled melon & almond soup
 
Prep time
Total time
 
Author:
Cuisine: Mediterranean diet
Serves: 4 people
Ingredients
  • 1 Medium size melon, peeled and seeded (approx. 1kg once peeled)
  • 80g (2/3 cup) Ground almonds
  • 125ml (1/2 cup) Almond milk (or milk of choice)
  • 1 Garlic clove, peeled and thinly chopped
  • 1 Teaspoon sea salt (or salt to taste)
  • Freshly grounded black pepper
  • Extra Virgin Olive Oil (EVOO)
  • Fresh mint leaves
  • 3 Teaspoons chopped almonds
  • 1 Teaspoon hot Spanish paprika (ideally Pimentón de la Vera)
  • 4 Wood skewers
Instructions
  1. Have all the ingredients prepared as indicated in the ingredients description.
For the melon skewers:
  1. With the help of a melon baller, sink it fully into the melon flesh, rotate the baller and make 12 melon balls. Place a melon ball and a fresh mint leave alternately onto skewers placing 3 balls of melon on each skewer.
  2. Mix the hot Spanish paprika and the chopped almonds in a mortar and pestle until it is all well combined. Sprinkle a bit of the paprika-almond mix over the melon balls on each skewer.
For the soup:
  1. After having scooped the melon balls, with the help of a blender or a hand mixer (ideally a powerful one of at least 450 watt) mix the rest of the melon, the ground almonds, the almond milk and the garlic until all is perfectly combined.
  2. Serve the soup chilled and topped with a drizzle of EVOO, freshly grounded black pepper to taste and the melon, mint and almond-paprika skewers.
Notes
For this recipe I usually use Galia or Cantaloupe melon, but you could use any variety of melon that you can find available during summer.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/chilled-melon-almond-soup/