Cantaloupe Melon Soup
After the heat I’ve experienced these past few days in Madrid, I was reminded of the summer days I used to spend in my hometown, eating watermelon and melon almost at every meal to try to cool down a bit. Not only did we eat them as they were, for dessert, but sometimes we also had dishes featuring these two fruits that always bring me back to the time of summer holidays.
Today I bring you one of those refreshing recipes to help make those extreme temperatures more bearable and to cool you down from the inside as well. If you’re a fan of cold soups, don’t hesitate—this one comes together in no time and couldn’t be easier, as tasty as it is simple.
With summer just around the corner, I’ll take the chance to wish you… Happy summer!
Ingredients for 2 people
1/2 cantaloupe melon
100 ml heavy cream
1 slice of ham (I used Iberian ham)
salt and pepper
spiced croutons and cumin for garnish (optional)
Clean the melon by removing the rind and seeds.
Cut it into pieces and blend it together with the cream. Season with salt and pepper to taste and store it in the fridge to keep it cool.
Heat the slice of ham in the oven or microwave until it becomes crispy.
Serve the cream and, once the ham has cooled, crumble it and sprinkle it over the top.
Garnish with cumin and croutons (or anything else you like).
Notes
It’s ideal for hot days—very refreshing and low in calories.
In this case, I used cantaloupe melon, which gives the cream an orange color. You can also use other varieties (such as piel de sapo, yellow melon, galia, honeydew, or charentais), or even mix different types to achieve various shades.