School of tapas: Melon soup shots
Recipe Type: Appetizer
Prep Time: 
Total Time: 
Serves: 8
Refreshing raw cold soup with melon and white wine
  • 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
  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.
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.
Recipe by Honest Cooking at