Melon soup is characterized by being a fresh dish, not only because it is consumed cold, but also because of the sweetness of the melon, which combines with that particular salty touch of the dried Iberian shavings.
Like other soups and cold creams that are so popular in summer, this melon soup recipe is ideal as a first to accompany typical dishes of the summer months such as chicken skewers or a sardine skewer.
We cut the melon into wedges, clean it of skin and seeds and chop it. We pass it through a blender and then through the Chinese to eliminate any fibrous thread that may have been strained.
On the other hand, we cut some slices of Iberian ham into thin strips and dehydrate them in the oven at about 150 ºC until they are hard and therefore dry. Don't let them burn you, be careful.
On the other hand, we crush the mint in the oil and set aside.
We mix the cream with the crushed melon and add a pinch of salt. We let it cool in the refrigerator.
Tasting
When serving our melon soup, we add the ham shavings and a little mint oil. It is an ideal recipe, very fresh and I would dare to say vitamin-rich.
