Melon Soup with Prosciutto
2 servings
10 minutes
Melon soup with prosciutto is an exquisite dish of French cuisine that combines the delicate sweetness of melon with the salty spiciness of prosciutto. Its roots trace back to gastronomic traditions where the play of contrasts creates a refined harmony of flavors. The refreshing soup, enriched with the aroma of sherry and fresh mint, awakens the senses and is perfect for summer days. Chilled to the ideal temperature, it becomes a true relief from the heat, while crispy slices of prosciutto add a textural twist. Balsamic vinegar brings a light acidity that balances sweetness and adds depth to the flavor. This dish can be served as an elegant appetizer at a dinner party or as a light treat for a romantic evening, evoking admiration for its simplicity and aristocratic character.
1
Cut the melon into quarters, peel it, and remove the seeds. Then cut it into large pieces.
- Melon: 1 kg
2
Place 100 ml of cold water, sherry, vinegar, and mint in a blender. Blend until smooth.
- Water: 100 ml
- Sherry: 80 ml
- Balsamic vinegar: 50 ml
- Fresh mint: 30 g
3
Transfer the soup to a deep bowl, cover it, and place it in the refrigerator for at least 4 hours.
4
Let the soup sit at room temperature for half an hour before serving.
5
For serving, slice the prosciutto into thin strips and sprinkle on top.
- Prosciutto: 3 pieces
