A chilled melon and avocado soup, brightened with lime, garlic and chili, served with crispy slices of serrano ham.
This chilled melon soup gets its velvety texture from avocado, a bright kick from lime and a little chili, and a satisfying crunch from serrano ham. Serve it in small glasses as an appetizer on a hot day or as a summer pre-dinner bite. For two servings, allow 5 minutes, just enough time to crisp up the ham and blend everything together. Find this recipe among my keto soups and salads.
What Is Melon Soup ?
It is a chilled soup made by blending raw fruit : a quarter to half a melon, depending on its size, an avocado, the juice of one lime, a garlic clove and half a red chili. The avocado gives it a velvety texture without cream or thickeners, and the lime balances the sweetness of the melon.
The serrano ham is crisped in a frying pan, then placed on top of the soup or alongside it just before serving.
The Origins of This Version
Melon with dry-cured ham is a summer classic. This version turns that pairing into a chilled blended soup, similar to a melon gazpacho, with crisped ham for contrast.
The avocado, garlic and chili make it more than just chilled melon : they give the soup body and a slightly spicy finish.
The Main Ingredients
The melon provides juice, sweetness and aroma : choose a ripe, fragrant one that feels heavy for its size; a Charentais melon works very well. The avocado, also fully ripe, adds body and creaminess. The juice of one lime brightens everything up and helps keep the avocado from browning.
One pressed garlic clove and half a fresh red chili, chopped, give the soup a kick ; chilies vary in heat, so adjust the amount to avoid overpowering the melon. The 2 slices of serrano ham add saltiness and crunch, with a few drops of extra virgin olive oil only if the frying pan needs it.
Technique and Serving Tips
For a thoroughly chilled soup, refrigerate the melon, avocado and lime ahead of time ; you can also chill the soup afterward, without letting it sit too long. Crisp the ham in a frying pan, with a tiny bit of oil if needed, then blot it on paper towels : it will firm up further as it cools.
Press the garlic, wash and chop the chili, then blend the melon, avocado, garlic, chili and lime juice with an immersion blender until the soup is smooth and thin enough to serve in glasses. Divide it among pretty small glasses and place the ham on top or alongside just before serving. One serving provides about 4 g of net carbs, depending on the amount of melon used.
On a similar note : Authentic Andalusian Gazpacho.
Find more dishes like this among my low-carb recipes.
Ingredients
- 1 avocado
- 0.25 to 0.5 melon depending on size
- 1 lime juiced
- 1 clove garlic
- 0.5 red chili pepper (chili or Spanish pepper)
- 2 slices serrano ham
- A few drops extra virgin olive oil
Instructions
- Cook the ham until crisp. Use a tiny bit of olive oil if needed. Once the slices are ready, blot them with paper towels.2 slices serrano ham, A few drops extra virgin olive oil
- Press the garlic.1 clove garlic
- Wash and cut the small chili pepper, then chop it into pieces.0.5 red chili pepper
- Place the melon, avocado, garlic and small chili pepper in the immersion blender’s beaker and blend until you have a smooth soup.0.25 to 0.5 melon, 1 avocado, 1 lime
- Divide the soup among small glasses and place the ham on top or alongside.
