Chilled almond and melon soup for a tasty summer starter

Ingredients

• 1 medium Cantaloupe (or Galia) melon
• 90 g ground almonds
• 130 ml almond milk (recipe in Ursula Lake's recipe book or use a carton one)
• 1 garlic clove, peeled and thinly chopped
• 1 tsp sea salt
• 2-3 tbsp extra virgin olive oil
• a few sprigs of fresh mint
• 1 tbsp whole almonds, chopped roughly
• 1 tsp smoked Spanish paprika
• 4 wooden skewers