In the meanwhile, make the almond and mint topping. Combine the almonds, sugar, and salt in a small saucepan over medium-high heat. Stir constantly until the sugar starts to melt and the almonds toast. When the almonds become golden and the sugar has melted, remove from heat and carefully transfer the nuts onto a parchment-lined sheet. They are hot, so be careful. Once the nuts have cooled, chop them. Add the minced mint and lemon zest and stir to combine.
When you are ready to serve, pour some chilled soup into bowls and swirl a dollop of coconut cream on top. Garnish with a spoonful of the almond/mint/lemon zest topping. Enjoy cold.
Notes
-If your melon is not as sweet as you'd like, adjust the sweetener accordingly.
-Make the ginger juice by finely grating fresh ginger and squeezing the juice out of the pulp. Discard the pulp after you've extracted as much juice as possible.
Recipe by Lands & Flavors at https://www.landsandflavors.com/chilled-melon-soup/