Cold melon soup with basil and ham

For 4 glasses (250 ml each)
  • 1 Charentais melon (approx 1.4 kg)
  • 3 Stalk (s) Basil
  • 100 ml white wine
  • salt
  • pepper
  • 1 EL Olive oil
  • 2 slices Parma ham (approx. 15 g each)
20 minutes
very easy
Halve, core and peel the melon and cut the pulp into pieces. Wash the basil, shake dry and pluck the leaves from 2 stems. Puree the melon, basil and wine. If the soup is a little too thick, add a little water.
Season with salt and pepper and refrigerate for 1–2 hours.
Heat the olive oil in a pan. Fry the ham in it, turning, for about 3 minutes until crispy. Drain on kitchen paper and break into pieces. Pluck leaves from the rest of the basil. Serve the soup in glasses.
Place the ham on top, garnish with basil and serve immediately.
1 glass (250 ml each) approx.:
  • 190 kcal
  • 790 kJ
  • 3 g protein
  • 1 g fat
  • 35 g carbohydrates


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