Cold melon soup with basil and ham

Name: Cold melon soup with basil and ham
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Charentais melon (about 1,4 kg); 3 Stem(s) Basil; 100 ml White wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil; 2 discs Parma ham (about 15 g each)

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Charentais melon (about 1,4 kg)
3 Stem(s) Basil
100 ml White wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Olive oil
2 discs Parma ham (about 15 g each)

Directions

1
Halve the melon, remove seeds, peel and cut the flesh into pieces. Wash basil, shake dry and pluck the leaves from 2 stems. Puree melon, basil and wine. If the soup is a bit too thick, add some water.
2
Season with salt and pepper and chill for 1-2 hours.
3
Heat olive oil in a frying pan. Fry the ham for approx. 3 minutes until crispy. Drain on kitchen paper and break into pieces. Remove leaves from the remaining basil. Serve the soup in glasses.
4
Add the ham, garnish with basil and serve immediately.