The sweetness of the melon and slight saltiness of the ham compliment each other very well
30 NOVEMBER 2009
1 Cantaloupe melon
6-8 slices of hand carved serrano ham
1 large cucumber
3 tbs cider vinegar
Zest of half a lemon
Pinch of salt
200ml extra virgin olive oil
Cut the melon in half, remove the seeds and cut of the skin, chop the melon into cubes.
Peel the cucumber and chop into cubes then place these into a blender along with the melon. Blend for 2 minutes then add the lemon zest, vinegar and salt. Blend for a further minute then gradually add the olive oil (add more for the desired consistency if required).
Place in the fridge for an hour.
When the soup is cold carve your serrano ham and fry gently in olive oil until crispy.
Serve the soup in wine glasses and garnish with the ham. Serve immediately.