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Cantaloupe in Honeydew Almond Soup
Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice. It makes a refreshing dessert.
👥 4 Servings👤 Reem Kassis📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
📝 Preparation Steps
1
In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold.
2
Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve.
3
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.
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