In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350F. oven for 5 to 8 minutes, or until they are aromatic, and transfer them to a blender. Add 1 1/2 cups water and blend the mixture until the almonds are ground fine. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, discard the solids, and return the almond milk to the blender, cleaned. Add the cantaloupe, the honey, the lime juice, and a pinch of salt and blend the mixture until it is smooth. Transfer the soup to a bowl and chill it for 1 hour, or until it is cold. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices. Makes about 5 cups, serving 4 to 6. Gourmet June 1991
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 19.9mg||1 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 18g|
|Protein 0.1g||0 %|
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Calories per serving: 66
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