School of Tapas: Melon Soup Shots

Miriam Garcia blends up a refreshing raw cold soup with melon and white wine, perfect for those super hot summer days.
By Miriam Garcia

Melon soup tapaThis is no traditional tapa. But due to the wild popularity tapas enjoy and the endless variations on the same theme found nowadays, sometimes small glasses or shots of cold soups or creams are also seen served as a tapa or appetizer before a copious meal. When summer is already at full speed and you long for cold and fresh drinks and dishes, a shot of chilled soup might be exactly what you need. This simple melon soup is prepared by processing melon, white wine, honey, lemon juice and salt. It doesn’t call for the use of any heat in the kitchen, which is something I am quite thankful for when temperature rises above 85 degrees.

Melon soup tapa

This recipe is inspired by this Spanish website about Mediterranean cuisine.

School of tapas: Melon soup shots
 
Prep Time
Total Time
 
Refreshing raw cold soup with melon and white wine
Author:
Recipe Type: Appetizer
Serves: 8
Ingredients
  • 1 small melon (see notes)
  • 2/5 cup good white wine
  • 1 tbsp honey
  • Juice of 1 lemon
  • 2 pinches salt
  • 1 slice good Serrano ham
Instructions
  1. Cut the melon in wedges and discard the seeds. Scoop out the flesh and transfer it to a food processor or blender.
  2. Add the wine, the honey, the lemon juice and the salt.
  3. Process to a fine pureé. Chill thoroughly before serving.
  4. For the jamón serrano garnish, put a slice of jamón on a plate lined with 2 sheets of kitchen paper. Cover with more paper and microwave it briefly, until dry and crispy. Crumble the jamón by hand and sprinkle the "shards" on top of the melon soup shots.
Notes
For a more "sophisticated" experience, previously chill the serving glasses in the freezer. Regarding the melon used, Spanish melons are egg shaped and quite large in size. A "small" melon can easily weigh 5 pounds.

Melon soup tapa

The contrast between the sweetness of the soup and the saltiness of the jamón is simply superb. Serve with a glass of chilled dry Sherry. And enjoy…

Try another great Spanish recipe – Padron Peppers – here.

Miriam Garcia

Miriam Garcia

Born in Madrid, Spain, Miriam lives in a small town North-West of Madrid with her family. Passionate foodie and amateur photographer, her liking for cooking originates mostly from her mother and her paternal grandmother. Miriam is the creator of the awarded Spanish food blog The Winter Guest.

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6 Comments
  1. How much melon? By volume; a quart, i/2 gal, or? Here on the prairie we have cantalope and honeydew, type melons. Your recommendations?

    1. Dubh, the recipe is quite forgiving regarding amounts. I can’t tell you what 5 pounds of melon represent in volume units, but if the melons are the cantaloupe size I find here, I would use 2 melons. Try with 2 small melons and don’t add all the wine and honey called for, but taste the soup first and then add the rest of the wine and honey if you think it suits you. Hope it helps.

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