Seasonal Heroes

Melon soup with Parma ham

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

  • 4
  • 15
  • 5
  • 180
  • gluten free
  • freeze
  • 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
  1. 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.
  2. Blend until smooth then transfer to a large bowl and chill for 2 hours.
  3. 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.
  4. 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