Miriam Garcia blends up a refreshing raw cold soup with melon and white wine, perfect for those super hot summer days.
By Miriam Garcia
This 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.
This recipe is inspired by this Spanish website about Mediterranean cuisine.
- 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
- Cut the melon in wedges and discard the seeds. Scoop out the flesh and transfer it to a food processor or blender.
- Add the wine, the honey, the lemon juice and the salt.
- Process to a fine pureé. Chill thoroughly before serving.
- 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.
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.