Best 6 Chilled Melon Soup With Toasted Almonds Recipes

CHILLED MELON SOUP

Steps:

• Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.

CHILLED WATERMELON SOUP

Steps:

• Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
• To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
• Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

CHILLED MELON SOUP WITH TOASTED ALMONDS

Steps:

• Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth. Refrigerate until cold.
• Preheat the oven to 325 degrees. Place the almonds in a bowl and toss with the water and then with the remaining salt. Place on a baking sheet and bake until toasted, about 15 minutes. Let cool.
• Divide the soup among 4 bowls. Top with the almonds and mint and serve immediately.

WHITE GAZPACHO WITH MELON, GRAPES, AND ALMONDS

Steps:

• Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche.

CANTALOUPE IN HONEYDEW ALMOND SOUP

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.

CHILLED MELON SOUP

Steps:

• Combine all ingredients in a large mixing bowl.
• Place half of the fruit mixture into the container of an electric blender; process until smooth; pour puree into a large bowl.
• Repeat with the remainder of the fruit mixture.
• Add more cinnamon and honey to taste.
• Chill for several hours before serving.