Chillout honeydew soup with ham

  • 900g very cold honeydew melon, peeled, halved, seeded, and roughly chopped (about 5 cups of melon)
  • 4 tbsp fresh mint leaves, plus chopped leaves for garnishing
  • 2 tbsp plus 1 1/2 tsp sour cream
  • 1 handful diced serrano ham
  • 1 lime, cut into wedges for serving
1) Chill four soup bowls in your refrigerator.

2) Place the melon and the mint in a blender and puree. Add the sour cream and continue to process until completely incorporated.

Divide the soup between the chilled bowls and sprinkle each with some diced ham and chopped mint.

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