Cold Melon Soup

A chilled, pale green soup, creamy and refreshing. The fat from the grilled serrano ham crisps up and highlights the natural sweetness of the ripe melon.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 262
• Protein: 10 g
• Carbs: 11 g
• Fat: 18 g

Ingredients

• 1 piece Melon ( flesh scooped out )
• 100 ml Liquid cream ( well chilled )
• 100 g Serrano ham ( thinly sliced )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 5 g Mint fresh ( chopped )
• 2 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Fruit preparation

   Cut the melon in half, remove the seeds. Scoop out the flesh with a spoon. It should be soft and have an intense sweet fragrance.

2. Blending and binding

   Place the melon flesh in the blender with the cream and the juice of the squeezed lemon. Blend until the preparation is perfectly smooth and coats the back of a spoon.

3. Cooking the ham

   In a very hot dry pan, sear the serrano ham slices until they stiffen and become brittle. Blot the fat on paper.

4. Plating

   Pour the chilled soup into bowls. Add the crispy ham shards, some chopped mint leaves, and a drizzle of olive oil.

Chef's tips

• If the melon lacks sugar, add a spoonful of honey to balance it out.
• The secret is the temperature: place the bowls in the freezer for 10 minutes before serving.

Storage

Store in the refrigerator for up to 24 hours. Do not freeze.