Chilled Melon Soup with Crunchy Ham
I used a piel de sapo melon for my recipe but any other melon will taste great here, even watermelon and cantaloup.
Depending on what cream you are using, the cream might start to kind of curdle after blending the melon soup. You will very clearly see white cream specks. If that happens: pour the melon soup in a medium saucepan and just warm it through over medium-low heat. Don’t let the melon soup boil or it will loose lots of flavor. Whisk the soup until the cream has dissolved into the melon soup. Then immediately put the soup in the fridge to chill.
- 1 ½ lbs honeydew melon (675 g)
- 2 oz serrano ham or prosciutto slices (55 g)
- 1 tbsp cream or yogurt
- 3 tbsp olive oil
- 6 sprigs fresh parsley roughly chopped
- Peel the melon and remove the seeds. Chop the melon up into smaller bits and add them to a blender (keep one chunk aside and dice it up for garnish).
- Puree the melon. Then add the cream or yogurt, the parsley and the olive oil. Season with a pinch of pepper and salt.
- Blend the melon soup again. Check the seasoning and add extra pepper or salt to taste if necessary. Chill the soup in the fridge for now. In the meantime bake the ham. Place the ham slices on some parchment paper. Cover with another sheet of parchment paper.
- Put the ham on an oven rack and bake it in a preheated oven at 256°F (180°C) for 15 to 20 minutes until crisp. Remove the ham and let it cool down fully. Pour the melon soup into large bowls and garnish with crumbled baked ham. Finish with a sprinkle of olive oil, finely diced melon and fresh parsley. Serve cold.