Tuesday, February 17, 2009

Spanish Melon Soup with Jamon Serrano

I first had this soup at the Boqueria, Europe's largest outdoor market, located in Barcelona. It is incredibly easy to reproduce but impresses every time I make it. The addition of jamon serrano adds a nice salt contrast to the sweet soup. I love it served in a wide shot glass with crumbled serrano on top. It's a perfect addition to any tapas party.


1 3 lb honeydew melon, rind and seeds removed and cut into small chunks
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.

1 comment:

Tried my recipe? Please let me know how it turned out for you! Be honest (and kind!)