Cold melon soup with Iberian ham
8
rations1
hour30
minutes270
kcal/ration1
hour30
minutesImmerse yourself in the melting pot of refreshing flavors with this vibrant Cold Melon Soup complemented with Iberico Ham.
Toad skin melon fuses with yogurt, a touch of tabasco, olive oil and a pinch of salt and pepper, delivering a burst of sweetness, acidity and saltiness in every spoonful.
The crushed pistachios provide the crunchy counterpart, while the cantaloup melon balls add a touch of smoothness, and how can we forget that delicious layer of oven-browned Iberian ham, whose smoky note will elevate this cold soup to new heights.
So, turn up the volume of our playlist, prepare the ingredients, and dive into this irresistible new culinary adventure!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
- Preparation of crispy ham:
4 slices of Iberian ham
- Cold Melon Soup:
1 Toad skin melon
1/2 Cantaloup melon
1 Natural yogurt (130 gr)
Extra virgin olive oil
6 Tabasco drops
Salt
Pepper
- Decoration:
40 gr Raw and shelled pistachios
Pasos
- Preparation of melon soup
- Cut the melon "sapo" skin in half.
- Remove the seeds and strain, save the juice.
- Slice the melon, peel and chop in the blender jar.
- Add the yogurt, the tabasco drops, a dash of olive oil and the juice from the seeds to the chopped melon.
- Blend everything until a homogeneous mixture is obtained.
- Chill the soup in the refrigerator.
- Ham crunchies
- Preheat the oven to 180ºC, convection mode. Spread the ham slices on a baking sheet previously lined with baking paper.
- Convection bake for 10-12 minutes or until ham is crisp. The exact time will depend on the thickness of the slices and the type of oven. It is important to keep an eye on them because they burn quickly.
- Remove from the oven, transfer to absorbent kitchen paper and allow to cool. They will become crispier as they cool.
- After a few minutes and once cold, crumble or break the crispy ham slices into bite-size pieces to add to the soup.
- Preparation of the garnish
- Cut the cantaloup melon in halves and remove the seeds.
- Using a scooping spoon, scoop out melon balls.
- Place the balls in a bowl and set aside.
- Crush the pistachios with a knife.
- Soup presentation
- When serving the melon soup, add the cantaloup melon balls on top.
- Sprinkle with the crushed pistachios.
- Crumble the crispy ham slices and sprinkle them on top of the soup.
Notas
- The melon should be well ripe, but not overripe, to provide maximum flavor and sweetness. One way to check the ripeness of a melon is to tap it lightly; if it sounds hollow, it is a sign that it is ripe.
- When baking the Iberico ham slices, consider putting a weight on top (such as another tray) to prevent them from wrinkling and make sure they are flat and crisp. >
- After adding the yogurt and tabasco drops, you can taste the mixture to adjust the amount of these ingredients to taste. Some people prefer a creamier or spicier flavor. >
- Make sure to chill the melon soup sufficiently before serving, as it is a cold soup. You can chill it in the refrigerator for at least 2-3 hours or until well chilled.
- The cantaloup melon balls can also be refrigerated so that they are fresh when the soup is served. >
- The final presentation can be improved if you arrange the ham slices so that they are semi-submerged and semi-flying over the soup, it gives a feeling of lightness and an excellent presentation. >
Información nutricional (por ración)*
- Serving Size: 320g
- Total number of serves: 6
- Calories: 160kcal
- Fat: 6.88g
- Saturated Fat: 2g
- Cholesterol: 12.17mg
- Sodium: 298mg
- Potassium: 813mg
- Carbohydrates: 23g
- Fiber: 2.92g
- Sugar: 20.57g
- Protein: 8.4g
- Vitamin A: 6720IU
- Vitamin C: 117mg
- Calcium: 65mg
- Iron: 0.94mg
