Melon Soup with Serrano Ham
This is a wonderful delicious creamy cold soup perfect for the summer months.
1 Cantaloupe Melon
8 Slices Serrano Ham
1 Large Cucumber
3 tbsp Cider Vinegar
Zest of half a lemon
Pinch of salt
3/4 cup of Extra Virgin Olive Oil
Cut the melon in half, remove the seeds and the skin, chop into small cubes.
Peel the cucumber, chop into cubes, place both the melon and the cucumber in a blender and blend for 2 minutes then add the lemon zest, vinegar and salt.
Blend for a minute then gradually add the olive oil add extra until you have the desired consistency.
Place in the refrigerator for an hour or two.
When the soup is cold, fry slices of Serrano ham gently in olive oil until crispy.
Serve and garnish with the slices of cooked ham.
Slightly different variation
Sopa de Melón (Melon Soup)
100 ml of cooking cream
Serrano ham or bacon
50 ml olive oil
Cut the melon into wedges. Remove the skin and seeds, and chop it. Grind the melon in a blender and strain to obtain a creamy juice. Mix the cooking cream with the melon and add salt to taste. Leave to cool in the fridge.
You can use the serrano ham or bacon without cooking if you prefer. Otherwise, place a few slices of Serrano ham or bacon to dehydrate in the oven at about 150 ° C until dry. It will burn, be careful.
Meanwhile, grind the mint in the olive oil and reserve. Add some chillies to make it spicy if you like.
At the time of serving add serrano ham chips and some mint oil.