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. 
School of tapas: Melon soup shots
- Total Time: 15 minutes
- Yield: 8 1x
Description
Refreshing raw cold soup with melon and white wine
Ingredients
- 1 small melon (see notes)
- 2/5 cup (95 ml) good white wine
- 1 tbsp honey
- Juice of 1 lemon
- 2 pinches salt
- 1 slice good Serrano ham
Instructions
- 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.
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.
- Prep Time: 10 mins
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 shot
- Calories: 50
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.
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Frequently Asked Questions
What kind of melon should I use?
The notes clarify that Spanish melons are egg-shaped and quite large — a “small” Spanish melon can easily weigh 5 pounds. A ripe, sweet melon works best to balance the white wine, honey, and lemon juice; any large, sweet variety is a reasonable substitute.
How is the jamón garnish made crispy?
Place a slice of jamón serrano on a paper-towel-lined plate, cover with more paper towels, and microwave briefly until dry and crispy. Crumble it by hand into shards and sprinkle over the chilled soup shots just before serving.
Should the soup be served immediately after blending?
No — the recipe says to chill the purée thoroughly before serving. The notes add that pre-chilling the serving glasses in the freezer gives a more sophisticated presentation. Making it ahead of time is the intended approach.
Very good recipe! It is delicious, specially for summertime. The perfect appetizer to serve to a our friends and family, and very original. What about adding iberian recently sliced ham? To die for. Congrats for the blog, we share your recipe with our clients.
You can freeze, but I believe the texture afterwards will not be as good…
Miriam,
Can I freeze your lovely Melon soup ?
M
How much melon? By volume; a quart, i/2 gal, or? Here on the prairie we have cantalope and honeydew, type melons. Your recommendations?
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.
Sweet, salty and a great way to cool off. What a great recipe and lovely photos Miriam.
I really like the ingredients and flavors here!