Cantaloupe soup with cottage cheese dumplings
Ingredients:
For the Soup:
(Serves 4)
- 550 g cantaloupe / melon (peeled weight)
- 100 ml sunflower seed milk / sunflower drink (napraital)
- 50 g homemade date paste
- 200 ml heavy cream (30% fat, unsweetened)
For the Cottage Cheese Dumplings:
(Makes 18 pieces)
- 200 g cottage cheese (túró)
- 70 g dried apricot paste (dried apricots blended with a splash of water)
- Juice of ½ lemon
- Grated zest of 1 organic lemon
- 120 g almond flour
- 100 g flaked / sliced almonds
Instructions:
For the soup: Peel the cantaloupe, scoop out the seeds, and transfer the fruit into a blender. Add the sunflower seed milk and date paste, then blend until completely smooth. Pour into a pot, stir in the unwhipped heavy cream while cold, and chill thoroughly in the refrigerator or freezer until serving.
For the dumplings: Measure out all the dumpling ingredients (except the flaked almonds) into a bowl. Knead well by hand until a uniform dough forms, then shape into small, bite-sized balls. Toast the flaked almonds in a dry skillet—if you have walnut oil on hand, add a dash to help the roasting process. As soon as the almonds become fragrant, toss the cottage cheese dumplings in the toasted flakes to coat them completely.
To serve: Ensure both the soup and dumplings are ice-cold before plating. Garnish with fresh mint leaves for color and extra flavor.
