Chilled melon soup

Chilled melon soup

Sopa de melon

By
From
Spanish Made Simple
Serves
4

This is a summer dish that will refresh you in hot weather. It is normally eaten with Serrano ham shavings. However, you can omit it if you’re cooking for vegetarians. In Spain, we use a local melon called ‘piel de sapo’. Your soup will taste completely different depending on which type of melon you use, which, in my view, is all the fun.

Ingredients

Quantity Ingredient
11/2 piel de sapo or honeydew melons, Peeled, seeded and cut into chunks
2 mint leaves
30g serrano ham, Very finely chopped, To serve, optional
a drizzle single cream, Optional
or 50ml extra virgin olive oil

Method

  1. Blend the melon chunks with the mint until you have a melon soup that is completely blended. Chill for at least 30 minutes in the fridge.
  2. Give the chilled melon a good stir to bring it together again and serve, with the finely chopped ham and a drizzle of cream or extra virgin olive oil, if you like.

Note

  • To crisp up the ham, put it in the microwave on a plate and cook it for 30 seconds.
Tags:
Spanish
simple
weekday
tapas
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again