Melon Soup with Prosciutto

Name: Melon Soup with Prosciutto
Prep time: 15 min
Total time: 15 min
Cuisine: International
Ingredients: 1 melon (very ripe); 100 g of Parma ham; lavender flowers (dried); 1 tbsp of honey; a few leaves of mint (fresh, for garnish)

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This appetizer is a chilled soup of blended melon served with cured ham. 🍈 It's a very refreshing sweet-and-salty combination for summer.

Total time: 15 min
Prep: 15 min
Cook: –
Rest: 30 min
Difficulty: Easy
Per person: €2.00

By the CookinBreak team

Ingredients 5

servings

Estimated cost €4.00

Equipment

Bowlor a large bowl
Blender
Spoon
Dinner plate
Knife

Instructions

Tap a number to check off the step, and a time to start a timer.

Cut the melon in half, remove the seeds, then cut the flesh into pieces.

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Put the melon pieces in a blender and blend until smooth.

Add a tablespoon of honey if you want an extra sweet note. Blend again.

Let the soup rest in the refrigerator for about so it's nice and cold.

Meanwhile, cut the prosciutto into thin strips.

Pour the melon soup into bowls or shallow plates. Arrange the strips of prosciutto on top.

Sprinkle with dried lavender flowers and add a few mint leaves for the finishing touch.

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Goes well with

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Nutrition facts

per serving · estimate

150kcal

Protein6 g16%
Carbs20 g54%
Fat5 g30%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more refreshing touch, serve the soup in bowls that have been chilled in the freezer for 10 minutes! ❄️🍈

Freezing : Can you freeze this recipe?

Not recommended

Melon, rich in water, becomes mushy and bland after thawing. The ham loses its texture.

Storage : How long does it keep?

Melon loses its texture and flavor after prolonged blending. The ham softens.

Making ahead : Can you make it the day before?

Yes

Ideally the day before. Keep chilled in an airtight container for 24 hours max for the best flavor.

Reheating : How do you reheat it?

Cold dish, do not reheat. Serve very cold.

Variations

Add a few drops of lemon juice to brighten it.
Replace the prosciutto with dry-cured ham or coppa.
Serve in small glasses as an appetizer.

Mistakes to avoid

Choosing an underripe melon: pick a very ripe melon, more fragrant and sweeter.
Serving right away: let the soup chill in the refrigerator for about 30 minutes so it's nice and cold.
Sweetening without tasting: add the honey only if you want an extra sweet note.

Frequently asked questions

How do you make melon soup?

Cut the melon in half, remove the seeds, cut the flesh into pieces and blend until smooth. Add a spoonful of honey if you want more sweetness, blend again, then chill for 30 minutes.

How do you serve melon soup with prosciutto?

Pour the cold soup into bowls or shallow plates, top with strips of prosciutto, sprinkle with dried lavender flowers and add a few mint leaves.

Which melon should you choose for the soup?

Pick a very ripe melon: it makes a more fragrant and sweeter soup. After removing the seeds, blend the flesh in pieces until smooth.

Should you add honey to melon soup?

Honey is optional: one tablespoon is enough for an extra sweet note. Taste the blended soup first, since a ripe melon is already sweet, and the ham provides the salty side.