Serve this cold Spanish soup on a warm day and cool off.
Serve 4
3/4 cups (180 ml) almond milk
1/4 cup (60 ml) organic lemon juice
7 cups (1 680 ml) chunks of melon
2 loaves of day old bread, no crusts, broken into small pieces (or use gluten free bread)
1/4 cup (60 g) toasted and chopped almonds
1 cup (240 g) seedless grapes, cut in half
plain organic yogurt (or almond yogurt-dairy free)
1. In a blender or food processor, blend almond milk, lemon juice, bread, and melon.
2. Serve in a blow, garnish with grapes, almonds and yogurt.
