This is a chilled soup, perfect for hot summer days. Other melons can be substituted for cantaloupe.
4 cups ripe cantaloupe (or other melon) chunks
1/2 cup bread crumbs, unflavored
1/4 cup ground almonds
1 tablespoon peanut oil
1 tablespoon lemon juice
1/4 cup sour cream or yogurt
2 tablespoons fresh mint, chopped
46 sprigs of mint, reserved for garnish
1-1/2 cups buttermilk
Salt and pepper, to taste
Combine the bread crumbs, almonds, peanut oil, lemon juice, sour cream or yogurt, and chopped mint in a blender. Blend until smooth. Add the melon chunks and again blend until smooth. Transfer to a bowl and blend in the buttermilk. Add salt and pepper to taste. Cover and chill for at least 1 hour. Serve garnished with a sprig of mint. Makes 4 to 6 servings.