Gazpacho Cantaloupe and Almonds with Mint

Servings: 4
Prep time: 15
  1. Peel the cantaloupe, removing the fibers and the seeds, then chop it.
  2. In a food processer, combine the cantaloupe, the almonds, the mint leaves, the tomatoes, the tomato paste, the apple cider vinegar, 1-2 tablespoons oil, a sprinkle of salt and pepper. At this point, blend to obtain a smooth soup, and add salt to taste.
  3. Serve cold, decorating the surface with a spoonful of yogurt and a few mint leaves.