This recipe for melon soup is inspired by the classic Spanish dish "melón con jamón" (melon with ham). It is a traditional delicacy in Spanish cuisine, also enjoyed in France and Italy, particularly during the spring or summer months. The main components are melon (ideally cured) and slices of ham (preferably serrano ham). The dish's delicacy comes from the perfect balance between the sweetness of the melon and the savory taste of the ham.

Ingredients:

For the soup:

• 1 ripe cantaloupe melon, peeled, seeded, and cut into chunks (you can also opt for a ripe green melon
• 1/4 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey or agave
• Salt and pepper to taste
• 1/4 cup cold water (optional, depending on desired consistency)

For the topping:

• Thinly sliced Serrano ham by Montenevado 
• Fresh mint leaves
• Extra virgin olive oil by Oro Virgen
• Freshly ground black pepper

Instructions:

1. In a blender, combine the cantaloupe chunks, orange juice, lemon juice, honey, salt, and pepper. Blend until smooth.

2. If the soup is too thick, you can add a little cold water to reach your desired consistency. Blend again until well combined.

3. Taste and adjust the seasoning if necessary. Transfer the soup to a bowl or container and refrigerate for at least 1 hour to chill.

4. While the soup is chilling, prepare the topping. Tear the Ibérico ham slices into smaller pieces.

5. Once the soup is chilled, divide it into serving bowls. Drizzle each bowl with a swirl of herb olive oil.

6. Place the torn Serrano ham pieces on top of the soup.

7. Garnish with fresh mint leaves and a grind of black pepper.

8. Optional garnish: make little balls with the cantaluope melon.

9. Serve immediately and enjoy your refreshing cold soup of melon with Serrano ham!