Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 25 minutes
- 1 kg of melon pulp
- 100 ml of cream for cooking.
- Olive oil to taste (I usually add 2-3 tablespoons).
- Salt and freshly ground black pepper.
- 1 thick slice of Serrano ham.
- Begin by slicing the Serrano ham. I like to make it this way because I use the robot to grind both the ham and the melon, but if you don't have a powerful mincer, you can just use ham in small cubes or even slices.
- When it's crushed, place it on a plate lined with kitchen paper and cover it with more kitchen paper.
- Remove the melon seeds and, if you want to decorate it like I did, take out the melon hemispheres. There are special spoons with that shape, but I usually use a measuring spoon that I have that works well for this type of thing.
- Peel the melon, cut it into large pieces, and blend it with a mixer or a robot until homogeneous and lump-free. I prefer to avoid lumps and strain cold soups, but with melon, this is not necessary because if you crush it thoroughly, there will be no threads and the texture will give it a lot of body, which will not happen if we strain it because it will be completely liquid.
- Blend in the cream, olive oil, a pinch of freshly ground black pepper, and salt. Try it if you need to adjust the flavor, but keep in mind that this cold soup is sweet, and even with a little salt, it is still sweet (contrary to what happens for example with watermelon gazpacho).
- Transfer the melon soup to a covered container and place it in the refrigerator for a few hours to cool completely, or place it in the freezer if you're in a hurry. and take it out when you notice it is extremely cold.
- Put the crispy ham in the microwave in 30 second increments until it is crisp. Keep an eye on it, especially near the end of the process, because it can quickly go from crunchy to burnt.
- If you have slices of ham, you can do the same process and then crumble them with your fingers when they are crunchy, but if you prefer diced ham, sauté them briefly in a pan until they are to your liking.
- Serve the cold melon soup in bowls or plates of your choice, along with the melon hemispheres, which can be served on the plate or on a skewer. Top with the chopped ham, freshly ground black pepper, and a thread of extra virgin olive oil.
Amount Per Serving Calories 215Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 33mgSodium 312mgCarbohydrates 21gFiber 2gSugar 20gProtein 5g