Chilled Almond and Melon Soup – Cool down this summer with a piquant starter

Unwind at the end of a long day with this refreshing Chilled Almond and Melon Soup. This piquant soup is the perfect starter for a hot December summer evening. Although this recipe has a fancy presentation for that special dinner you want to impress your guests, Chilled Almond and Melon Soup is in reality so simple to prepare.

Did you know that almonds are nutrient-dense? They have good amounts of protein, fibre, fats 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. Studies have linked higher vitamin E intake to the prevention of some cancers, heart disease and Alzheimer’s disease.

If you prefer a simpler approach to this Chilled Almond and Melon Soup recipe, instead of creating the melon balls, chop up the whole melon (discarding the skin and seeds). Then, 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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Chilled Almond and Melon Soup

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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 Cantaloupe (or Galia) melon

• 90 g ground almonds

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

• 1 garlic clove, peeled and thinly chopped

• 1 teaspoon sea salt

• 2-3 tablespoons extra virgin olive oil

• a few sprigs of fresh mint

• 1 tablespoon whole almonds, chopped roughly

• 1 teaspoon smoked Spanish paprika

• 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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Looking for more delicious meal ideas to prepare for your family and friends? We have so many great suggestions for you to try, just check out our recipes. If you like this recipe as much as we do, you may want to order Ursula Lake’s recipe book here. Or follow her on Instagram to see what is cooking in her kitchen.