Ingredients
- 3/4 cup almonds
- blanched and peeled
- 1/4 to 1/2 cup freshly squeezed lemon juice
- 2 small honeydew or Sharlyn melons
- peeled
- seeded and cut into large pieces (6 to 7 cups melon chunks)
- Salt
- Ground white pepper
- 1/4 cup almonds
- toasted and julienned
- 1 cup seedless red grapes
- halved
- Creme fraiche
Instructions
- 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.
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