Melon soup with ham

Melon is a fruit with a high water content, making it perfect for staying hydrated on hot days. It's also packed with nutrients and low in calories. Once cut, it should be kept in the refrigerator, well covered, as it absorbs all the refrigerator's odors.

We'll use a ripe melon to make this chilled melon and ham soup, as the contrast between the fruit's sweetness and the other flavors will be perfect. You're going to love it!

Ingredients

• 1 watermelon
• 2 or 3 tablespoons of heavy cream (optional)
• Shall
• Black pepper
• Extra virgin olive oil
• 6 slices of Serrano ham

How to make cold melon soup with ham

We cut the melon, remove the skin and put all the pulp into the blender.

We blend it very well together with the cream, and if we want, a pinch of salt and black pepper.

We keep it in the refrigerator until serving time.

We can use the chopped Serrano ham as is, but we're going to add a crispy touch. To do this, place the ham slices between two paper towels or kitchen roll, and microwave on full power for about two minutes, although the time will depend on the power of your microwave.

We add a drizzle of extra virgin olive oil.

We serve the melon soup chilled with crispy ham on top.

Tips for making melon soup

Before we get started, there are a couple of things we should keep in mind. Not all melons are created equal, and not all ham pairs well with sweets. Here are the most important points:

What type of melon is best for making this soup?

Ideally, use a ripe, sweet, and juicy melon, such as a cantaloupe or honeydew melon. Avoid overripe or mealy melons, as these will affect both the flavor and texture.

Which ham is recommended to use?

It works very well with good quality Serrano or Iberian ham. You can use it in fine shavings or small cubes. You can also crisp it up in the microwave or oven, or briefly sauté it in a pan to make it crunchy and provide a nice contrast to the cold soup.

Is it better to serve melon soup cold or at room temperature?

Always chilled. This soup is much better if you leave it in the refrigerator for at least 2-3 hours before serving. If the melon is already cold when you blend it, even better. You can also use ice cubes, but sparingly so as not to dilute it.

What seasonings can be added without overpowering the flavor of the melon?

A drizzle of extra virgin olive oil and a pinch of salt are usually enough. If you want a creamier texture, you can add a little natural yogurt or heavy cream, but don't overdo it so you don't mask the flavor of the melon.

How can it be presented to make it look attractive?

Serve the soup in small bowls or glasses and add some ham shavings, a few mint or basil leaves, and a drizzle of oil on top just before serving. This makes it more attractive and appetizing.

If you enjoyed this melon and ham soup, I encourage you to try other cold soups like classic Andalusian gazpacho (try melon gazpacho too!), creamy salmorejo, or even a refreshing vichyssoise. And if you have any melon left over, you can also use it in summer salads, in classic melon and ham, or even in a melon smoothie for the kids.