Melon soup with shrimps
4 servings
45 minutes
Melon soup with shrimp is a refined and refreshing dish of Pan-Asian cuisine that combines the sweetness of melon with the tenderness of shrimp and the spiciness of smoked ham. This recipe is inspired by the traditions of Southeast Asian gastronomy, where fruits are often used in savory dishes to create unique flavor combinations. The creamy texture of the soup, enhanced by cream and nutmeg, makes it light yet rich. The shrimp add a marine note while the ham adds depth to the flavor. The refreshing aroma of dill completes the composition, bringing freshness. This soup is perfect as a summer cold soup that surprises and delights with its unexpectedness. Served chilled, it pairs well with white wine or green salads for an exquisite dinner or light lunch.
1
Peel the tomatoes and chop the flesh in a blender.
- Tomatoes: 300 g
2
Cut the melon in half, remove the seeds, chop the flesh into pieces, and blend it. Add cream, nutmeg, tomato puree, salt, and whip. Place the resulting mixture in the refrigerator for 30 minutes.
- Melon: 1.5 kg
- Cream: 200 ml
- Nutmeg: 1 teaspoon
- Tomatoes: 300 g
- Salt: to taste
3
Boil the shrimp in salted boiling water. Cool and peel.
- Shrimps: 500 g
4
Cut the smoked ham into strips.
- Ham: 300 g
5
Wash and dry the greens, chop them.
- Dill: 30 g
6
Pour the chilled soup into bowls. Add ham and shrimp to each bowl. Sprinkle with herbs.
- Ham: 300 g
- Shrimps: 500 g
- Dill: 30 g