Make this delicious starter in advance and keep it chilled. For an alternative to Parma ham top with crispy fried bacon or pancetta. £1.73 per serving
- gluten free
- 1 ripe cantaloupe melon
- 1 ripe honeydew melon
- 200ml cloudy apple juice
- 1 lime, juice only
- 2 tbsp fresh basil
- 1 tbsp sunflower oil
- 100g pack Parma ham
- Basil leaves, to garnish
- Cracked black pepper
- Cut the melons in half, scoop out the seeds and discard. Scoop the flesh into a blender and add the apple juice, lime juice and basil.
- Blend until smooth then transfer to a large bowl and chill for 2 hours.
- When ready to serve, divide the soup between 4 serving bowls. Heat the oil in a non-stick frying pan and cook the Parma ham slices until crispy. Drain on a piece of kitchen paper to absorb any excess oil.
- Top the soup with the cooked ham, extra basil leaves and cracked black pepper before serving.
Each serving contains: Energy 911kJ 217kcal (11%); Fat 6.5g (9%); Saturates 1.4g (7%); Sugars 27.4g (30%); Salt 1.5g (25%) of your Reference Intake. Carbohydrates per serving: 30.0g
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