a long time ago the melon came out of the universe of desserts and dishes as classic —or old-fashioned— depending on how you look at it, such as melon with ham, showed that they had a place in the field of first courses, like so many other fruit recipes.
We are going to do something like this with this Cold Melon Soupa refreshing and light dish that allows us to make the most of the melon and give it that salty counterpoint that also comes at the cost of a little bit of ham.
In this case we have tapped a piel de sapo melonbut you can make this soup with the melon that you like the most, which could be a Galia or a cantaloupe, depending on the taste of each one and whatever you have on hand to make this cold soup.
The recipe also has no mysteryit keeps well in the fridge and is perfect for disposing of a large amount of melon that we may have at home and we don’t really know what to do with it.
We crush the melon pulp until obtaining a fine soup, pour the cream and stir to mix and add a pinch of salt if necessary.
We plate the melon soup and on top we put the Iberian ham in chips.
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With what to accompany the melon soup
This light starter, similar to what would be a gazpacho, a salmorejo or an ajoblanco, well deserves to be accompanied later by other summer dishes such as chicken brochettes, a sardine skewer or tuned to taste adding mint, yogurt or a touch of cucumber.
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