Description
This is quite an unusual soup with sweet and salty taste-based, like all soups, gazpacho, three ingredients – bread, garlic and olive oil. The sweetness of the melon it softens the salty sun-dried tomatoes, and vinegar and lemon juice add brightness. This soup is served very cold as an entree or in a little glass as an amuse bouche (small appetizer served before the main snacks, literally "entertainment for the mouth"). If you like the combination of melon and cured meat, you'll like this soup.
Ingredients
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Melon
1 кг
-
Tomato
80 г
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Baguette
50 г
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Garlic
3 зуб.
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Olive oil
50 мл
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Tomato paste
1 ст. л.
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Vinegar
4 ст. л.
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Lemon juice
4 ст. л.
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Mint
30 г
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Ham
100 г
Cooking
If you can't buy a ham, use prosciutto or lean bacon.
1. Clean the melon, cut into cubes. Leave some melon for decoration. Bread to soak. Sun-dried tomatoes dry on a paper towel to leave excess oil.
2. Put half of all ingredients except mint and ham in a blender and grind until smooth. Repeat with the remaining ingredients. 3. Pour the soup into a saucepan, add salt and pepper and put into the refrigerator at least 2 hours, preferably overnight. 4. In a pan, fry thin layers of ham with two sides, so that they become crispy. Dry on a paper towel and break into small pieces, leaving plastic 4 whole for decoration.
5. When you are ready to serve the soup, stir it well, try and add the lemon juice, salt and pepper as needed. If the soup seems too thick, dilute it with drinking water ice to desired consistency.
6. Ladle the soup into bowls, sprinkle with small cubes of melon, slices of ham and melkorublenoy mint, drizzle with olive oil, quite a bit, half spoon is enough. Apply additional garnish in small bowls.
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