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Chilled Melon Soup with Crunchy Ham
Chilled melon soup with crunchy baked ham bits: a great lunch idea to try at home! Especially now that the weather is extremely hot...
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 people
Calories per serving 299 kcal
Ingredients
- 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
- pepper
- salt
Instructions
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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).
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Puree the melon. Then add the cream or yogurt, the parsley and the olive oil. Season with a pinch of pepper and salt.
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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.
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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.
