Sopa Fría de Melón (Cold Melon Soup) and Spanish at Home

Spanish at Home: Feasts & Sharing Plates from Iberian Kitchens, written by Emma Warren, features a delicious variety of recipes inspired by home cooking across Spain. A few highlights include Tigres (Stuffed Mussels), Fideuá de Sepia y Gambas (Fideos Pasta Paella), Pollo Relleno con Chorizo (Roast Chicken with Chorizo Stuffing), Ensalada Catalana (Catalan Salad), and Tarta de Queso (Baked Ricotta Cheesecake). I will also be sharing her recipe for Sopa Fría de Melón (Cold Melon Soup) following the review.

Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Emma Warren

Emma Warren is a cookbook author, chef, and educator. She moved to Spain in 2001 and traveled throughout the country building edible gardens before settling in Barcelona and working at the cafe, Kasparo.

She returned to Melbourne to set up the kitchen, Hogar Español, at the Spanish Club, then went back to Spain to work at a local four-star hotel in Castelldefels.

Emma is currently based on the Mornington Peninsula in Australia while completing her bachelor of education in food technology and design. She is also the author of The Catalan Kitchen and Islas: Food of the Spanish Islands.

Spanish at Home

Emma begins Spanish at Home with a short introduction and how she fell in love with Spanish cuisine. She has also included a small guide to notable Spanish ingredients such as Arroz Bomba, Sobrassada, and Ñora pepper.

Chapters are divided according to the following: Snacks to Share, Iberian Brunch, Summer Fiesta, Simple Midweek Meals, Breezy Salads, Sunday Sessions, Winter Comforts, Outdoor Gatherings, Sweet Dulces, and Basics. Each chapter has a few notes on the traditions surrounding the food.

The photography is provided by Rochelle Eagle with food styling by Lee Blaylock. Every recipe is paired with a beautifully styled full page to entire layout of the finished dish.

Measurements are listed in Metric and US Customary. Titles are written in Spanish with the English translation. Each recipe includes a headnote with background information, yield, serving ideas, and helpful tips.

Sopa Fría de Melón (Cold Melon Soup)

I’ve been trying to work with melons more and this Sopa Fría de Melón (Cold Melon Soup) was such a fantastic option on a hot summer day. I absolutely loved the combination of the cold, refreshing melon soup with the salty, cured ham.

Overall, it comes together relatively easily too! Simply blend the honeydew melon pieces in a food processor with lime juice/zest, salt, white pepper, and water, then refrigerate while you cook the jamón until crisp and blend blanched mint leaves with oil.

Serve the soup cold with pieces of the jamón, diced melon, mint leaves, and a drizzle of the homemade mint oil. It is best immediately after assembling.

Emma prepared the soup using honeydew melon and I did as well. She mentions you can also swap for rockmelon (cantaloupe), watermelon, or even kiwi.

Other Dishes

I also made El Bikini (Ham & Cheese Toastie), Tortilla de Patatas ‘Chips’ (Potato Chip Tortilla), Rubiols (Ricotta & Quince Turnovers), and Pomada.

El Bikini (Ham & Cheese Toastie) was perfect for a quick lunch. According to Emma, this sandwich was “introduced by the dance club Sala Bikini in the 1950s, located in Barcelona’s Les Corts district.” She kept it basic with simply sandwich bread, butter, sweet ham, and havarti (or other semi-soft mild cheese).

The Tortilla de Patatas ‘Chips’ (Potato Chip Tortilla) was such a fun recipe! First featured by Ferran Adrià, this tortilla is filled with potato chips instead of the usual sliced or diced potatoes for an even quicker option.

I happened to have some quince paste I needed to use up, so I made the Rubiols (Ricotta & Quince Turnovers)! These flaky turnovers are often filled with pumpkin jam and served at Christmas and Easter. Emma made the variation with ricotta and quince paste for an exciting cheese board accompaniment.

There are two gin cocktail recipes in the Outdoor Gatherings chapter. I went with the Pomada (the other is Pallofa). It was so refreshing! This drink comes together with gin, lemon juice, lemon slices, and a good-quality lemon soda.

Spanish at Home is a great pick for those interested in Spanish homestyle cooking. Many of the recipes come together easily in thirty minutes or less while others require a bit more prep or simmering time. There is a nice variety of options for every occasion and season.

Most of the ingredients are available in larger American grocery stores. A few items that may require further searching include dried ñora pepper, pink peppercorns, salt cod, pimentón, sobrassada, fresh seafood, saffron, pig’s trotter, black pudding, chorizo, and more.

Sopa Fría de Melón (Cold Melon Soup) Recipe

Excerpt from Spanish at Home

Print Pin

5 from 4 votes

Sopa Fría de Melón (Spanish Cold Melon Soup)

A recipe for Sopa Fría de Melón (Cold Melon Soup) from the cookbook, Spanish at Home! Pureed melon soup is paired with crisp ham pieces and a light mint oil.

Course Main

Cuisine Spanish

Keyword ham, honeydew melon, melon, pork, soup, Spain, Spanish, summer

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

0 minutes minutes

Total Time 27 minutes minutes

Servings 4 Servings

Ingredients

• 1 kilogram (2 pounds, 3 ounces) honeydew melon about 1 1/2 melons, thickly peeled, seeds removed
• Zest of 1/2 lime
• Juice of 1 lime
• Salt flakes and ground white pepper
• 8 thin slices Jamón
• Bunch mint leaves picked, plus extra to serve
• Iced water
• 60 milliliters (1/4 cup) light-tasting extra virgin olive oil

Instructions

• Preheat the oven to 180˚C (350˚F) fan-forced. Line a baking tray with baking paper.
• Slice a thin wedge off the melon and cut the flesh into small dice. Set aside.
• Blend the remaining melon in a food processor with the lime zest and juice, adding salt and white pepper to taste.
• Add 125 milliliters (1/2 cup) of water and blend until smooth. Pour into a large jug and refrigerate.
• Spread the jamón in a single layer on the prepared tray and bake for 12-15 minutes, until crisp.
• Bring a small saucepan of water to a boil and blanch the mint leaves for 1 minute.
• Drain and refresh in iced water, then strain and squeeze out as much water as possible.
• Transfer the mint to a food processor, add the oil and blend on high until smooth.
• Give the melon soup a good stir, then pour into serving bowls.
• Decorate with the jamón shards and diced melon, drizzle with the infused mint oil and garnish with mint leaves.