1 cup mango chunks
1 large lime
1 large lemon
1 cup sweet white wine, Moscato d’Asti or a sweeter Vinho Verde would work
4 large strips of jamon serrano (cured Spanish ham)
Juice lemon and lime. Puree melon, mango and juices in a blender until very smooth. Transfer to a large container (bowl or tupperware). Stir in wine. Cover very well and refrigerate for a minimum of 3 hours, preferably overnight.
Before serving, heat saute pan over medium-high heat. Add jamon serrano strips and cook for about 3 minutes, flipping so that both sides start to become crisp. Remove from saute pan and set on paper towels to absorb grease. When cool, slice into 1 inch sections. Slice the 1 inch pieces diagonally.
Divide the soup among small, shallow bowls or shot glasses. Garnish with serrano triangles.
The recipe makes about 4-5 small bowls of melon soup.