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.
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.