Chilled almond and melon soup for a tasty summer starter

There’s always time to eat before you really start the feast. Great meals have great starters to get the pallet ready for more food. This chilled almond and melon soup is a refreshing starter that also cleanses the pallet so that you can taste the rest of your meal. Like sorbet, the soup doesn’t stay in your mouth and helps give you a better taste experience when having the rest of your meal.

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Chilled almond and melon soup suggestions

Almonds have good amounts of protein, fibre, fat, and are rich in manganese and magnesium. They further have particularly high levels of vitamin E which is a fat-soluble antioxidant that helps to protect cells from . oxidisable damage. For a simpler approach to the recipe, instead of creating the melon balls, chop up the whole melon (discarding the skin and seeds). adjust the ingredients in the soup by adding 110 g of ground almonds and 150 ml of almond milk. Remember to garnish the soup with a little mint and a pinch of paprika served on top for a delicious finish.

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Start your meals this summer with something special. This chilled almond and melon soup is refreshingly creamy and luxurious.

Last updated on 4 September 2023

Chilled almond and melon soup recipe

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Recipe by Ursula Lake Course: StarterCuisine: VeganDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooling time

2

hours 

Total time

2

hours 

20

minutes

Ingredients

• 1 medium 1 Cantaloupe (or Galia) melon

• 90 g 90 ground almonds

• 130 ml 130 almond milk (recipe in Ursula Lake’s recipe book or use a carton one)

• 1 1 garlic clove, peeled and thinly chopped

• 1 tsp 1 sea salt

• 2-3 tbsp 2-3 extra virgin olive oil

• a few sprigs of fresh mint

• 1 tbsp 1 whole almonds, chopped roughly

• 1 tsp 1 smoked Spanish paprika

• 4 4 wooden skewers

Method

• Open up the melon in half and remove the seeds. With the help of a melon baller, make 12 melon balls and set to one side, in an airtight container in the fridge.
• Peel the remaining melon and chop the flesh up into rough chunks.
• Using a powerful, high speed blender (like a Vitamix), blend the rest of the melon with the ground almonds, almond milk, salt and garlic until the mixture is very smooth and creamy.
• Check the consistency and seasoning, possibly adding a little more salt or almond milk.
• Place the soup in the fridge to chill for a couple of hours.
• Before serving, chop the almonds roughly and mix them in a bowl with the paprika.
• Roll the melon balls in the almond/paprika mix and place them on a skewer interspersed with mint leaves.
• Divide the soup evenly between 4 tumblers, adding a drizzle of olive oil to the top before resting the melon skewer over the top before serving.

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