Chilled melon soup

Chilled melon soup


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About this recipe: This unusual, velvety soup is actually Parma ham with melon in a new guise.

Brenda Houghton

Serves: 4 

  • 1.5 kg (3 lb 5 oz) honeydew melon
  • 2 tablespoons medium (oloroso) sherry
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh mint leaves
  • To garnish: 3 slices Parma ham, trimmed of some of its fat

Prep:4hr50min  ›  Ready in:4hr50min 

  1. Cut the melon into quarters, then peel and deseed it and cut it into large chunks. Place them in a food processor with 100 ml (3½ fl oz) of cold water, the sherry, vinegar and mint and process until smooth and velvety.
  2. Transfer the soup to a bowl, cover and refrigerate for at least 4 hours, and preferably longer, for the flavours to develop. Half an hour before serving, allow the soup to come back to room temperature.
  3. Finely slice the Parma ham into strips. Serve the soup in individual bowls, garnished with the ham.
  4. Variation: you can leave out the Parma ham garnish to make a no-fat soup.

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