Chilled melon and avocado soup with cured ham
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 135 min. Preparation + cooking. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Soup
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Melon flesh; 900 g soup and 100 g garnish 1000 g
- Avocado flesh; 120 g soup and 30 g garnish 150 g
- Serrano ham 100 g
- Greek yoghurt plain unsweetened 125 g
- Lemon juice; 25 g soup and 5 g garnish 30 g
- Extra virgin olive oil 30 g
- Parsley 3 g
- Salt 1 g
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Method
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Chop 900 g of melon and 120 g of avocado. Blend with the yoghurt, 25 g of lemon juice, oil and salt until smooth.
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Dice the remaining 100 g of melon and 30 g of avocado and toss with the reserved 5 g of lemon juice. Cover and refrigerate separately from the soup. Chill everything for at least 2 hours.
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Finely dice the ham. Stir the soup and divide between four bowls. Add the reserved fruit, ham and chopped parsley.
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