- 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 of salt
- 3 1/2 oz smoked ham or bacon, cut from a whole piece, sliced into thick matchsticks
- 4 tablespoons creamy natural yoghurt, to serve
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).
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.
About this recipe
“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 favorite, with the sweet and salty flavors mimicking those of that old classic starter, melon and Parma ham.” -- Rebecca Seal and Steven Joyce
Recipes excerpted with permission from Lisbon by Rebecca Seal and Steven Joyce, published by Hardie Grant Books June 2017.
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