How To Cook Cold Melon Cream Soup With Cucumber And Prosciutto - Recipe
Author: Mark Velov
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Cold melon cream soup with cucumber and prosciutto". Delicious recipe.
Required products :
- 100 grams of prosciutto
- 1 medium melon, chopped in bulk
- 1 large cucumber, cut in bulk
- 1/2 onion, chopped in bulk
- 1 teaspoon cold water
- 1 tablespoon lemon juice
- 1/3 tea cup cold pressed olive oil
- left cashier
- fresh basil
Method of preparation :
- Preheat the oven to 180 degrees and cover the bottom of the pan with parchment paper.
- Spread the prosciutto in it and bake for about 8 minutes until crispy.
- Transfer to kitchen paper to drain off excess fat.
- Mix the melon, cucumber, onion, water and lemon juice and puree until smooth.
- Add olive oil and mash briefly.
- Season with salt, stir and transfer to an airtight container.
- Cool the cream soup for 1 hour and distribute it in bowls.
- Garnish with crispy prosciutto, sprinkle with basil and serve.
Enjoy your meal!
More on the topic:
- Melon, prosciutto and basil salad
- Corn cream soup with bacon
- Corn cream soup
- Melon and cucumber salad
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