Melon & mint soup

Melon & mint soup

Sopa de melao

By
From
Lisbon
Serves
4 as a starter
Photographer
Steven Joyce

If you think this sounds a little like dessert, then you’d be right. I’ve been served this, without the yoghurt and ham, at the end of a meal as well as at the beginning. But this way is my favourite, with the sweet and salty flavours mimicking those of that old classic starter, melon and Parma ham.

Ingredients

Quantity Ingredient
1 large green melon, seeded, skin removed and flesh cut into chunks
6 mint leaves, finely chopped, plus 4 little sprigs to garnish
2 tablespoons freshly squeezed lemon juice
small pinch salt
100g smoked ham or bacon, cut from a whole piece, sliced into thick matchsticks
4 tablespoons creamy natural yoghurt, to serve

Method

  1. Place the melon chunks in a blender with the mint, lemon juice and salt. Blitz to a very fine purée. If it seems thicker than a soup should be, add some cold water, a tablespoon at a time, until it reaches the desired consistency. Chill the soup until ready to serve (this will also allow the bubbles, caused by blending, to dissipate).
  2. When ready to eat, fry the smoked ham or bacon for 1–2 minutes, until crispy. Divide the soup between 4 small bowls and swirl a tablespoonful of yoghurt through each one. Top with the crispy ham and a mint sprig.
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