- 1 large ripe melon (cantaloupe), chilled, seeded and cut into large chunks
- 2 tsp. fresh lemon juice
- 1 tsp. extra virgin olive oil
- 1/4 tsp. maldon salt
- 1/4 tsp. freshly ground pepper
- fresh mint leaves, thinly sliced
- 1/4 lbs. (125 gr.) prosciutto di parma, thinly sliced
in a blender, liquefy the melon chunks, lemon juice, extra virgin olive oil, maldon salt, and ground pepper until smooth. transfer to a bowl, and refrigerate.
place prosciutto on a baking sheet, and bake in a 250 degrees (120 celsius) oven until crispy, about 15 minutes. remove from oven and crumble prosciutto into small pieces.
to serve, pour melon soup into small glasses or bowls, and sprinkle the prosciutto and finely sliced fresh mint.
melon soup can be made a day ahead and kept refrigerated, but be sure to liquefy in blender before serving.
staring at a glowing sunset and thinking about what to serve as an antipasto for a special dinner, brought to mind the abundant melons in the market. prosciutto and melon was a possibility, but i had to start dinner with a surprise. this was a special dinner. using those flavours, i came up with a refreshing starter. dinner started with a chilled melon soup. it was just so refreshing, and everyone was surprised with this soup. this luvFAB recipe set the appetite for the next course…delectable surprises are for thebestdressup now!