Chilled Melon Soup – the perfect recipe for hot summer days!
With summer (finally) making its entrance, there’s nothing better than enjoying a delicious, refreshing soup with the season’s finest flavours.
Dare to reinvent the classic combination of melon and prosciutto, and delight every palate at your summer gatherings with this Lume Brando suggestion.
One thing’s for sure: they’ll ask you to make it again. And again!
Ingredients (for 4-5 small bowls)
750 g ripe melon, peeled and seeded
250 g cucumber, peeled and seeded
One large onion
75 ml cider vinegar
A drizzle of olive oil
Salt and freshly ground black pepper for seasoning
40 g prosciutto
2 tbsp toasted almonds, laminated (optional)
Mint leaves (optional)
Method
Purée the melon chunks, cucumber and onion in a blender or food processor until smooth.
Add a drizzle of olive oil and the cider vinegar (leave some to adjust at the end) and pulse.
Season with salt and pepper and pulse again. Taste and adjust the seasoning if necessary.
Store in the fridge for a few hours before serving.
Meanwhile, sauté the prosciutto in a non-stick frying pan until crispy.
Let it cool on a plate lined with kitchen paper before breaking it into small pieces.
Toast the almonds until golden.
Serve the Chilled Melon Soup in small bowls.
Sprinkle with the crispy prosciutto and a few toasted almonds.
Add a drizzle of olive oil and garnish with mint leaves.
Spoon the extra prosciutto and almonds into a small bowl and set it on the table, so guests can help themselves to more if they like.
You may also like Watermelon Gazpacho with Prawns.
RODI products used in the preparation of this Chilled Melon Soup with Crispy Prosciutto
Sink: Fusion 86 BB
Kitchen tap: Line MN 805 NS
Accessory: Curl Drainer
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