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Sopa Fría de Melón (Spanish Cold Melon Soup)

A recipe for Sopa Fría de Melón (Cold Melon Soup) from the cookbook, Spanish at Home! Pureed melon soup is paired with crisp ham pieces and a light mint oil.

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Spanish

Ingredients

  • 1 kilogram (2 pounds, 3 ounces) honeydew melon about 1 1/2 melons, thickly peeled, seeds removed
  • Zest of 1/2 lime
  • Juice of 1 lime
  • Salt flakes and ground white pepper
  • 8 thin slices Jamón
  • Bunch mint leaves picked, plus extra to serve
  • iced water
  • 60 milliliters (1/4 cup) light-tasting extra virgin olive oil

Instructions

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  1. Preheat the oven to 180˚C (350˚F) fan-forced. Line a baking tray with baking paper.
  2. Slice a thin wedge off the melon and cut the flesh into small dice. Set aside.
  3. Blend the remaining melon in a food processor with the lime zest and juice, adding salt and white pepper to taste.
  4. Add 125 milliliters (1/2 cup) of water and blend until smooth. Pour into a large jug and refrigerate.
  5. Spread the jamón in a single layer on the prepared tray and bake for 12-15 minutes, until crisp.
  6. Bring a small saucepan of water to a boil and blanch the mint leaves for 1 minute.
  7. Drain and refresh in iced water, then strain and squeeze out as much water as possible.
  8. Transfer the mint to a food processor, add the oil and blend on high until smooth.
  9. Give the melon soup a good stir, then pour into serving bowls.
  10. Decorate with the jamón shards and diced melon, drizzle with the infused mint oil and garnish with mint leaves.