Sopa de Melón Fría
Have you noticed that melons sold in your supermarket are sometimes stamped with stickers that say “Produce from Mexico”. So I went to “google Mexico” to find a recipe for “Sopa de Melón Fría” and what I found were recipes originating from Spain. That’s logical. Generally these recipes instruct you to top the soup with crispy pieces of “Jamon Serrano” and garnish the soup with mint. I have decided to create a cantaloupe soup with more of a “Mexican” brand by using ingredients common in Mexican cuisine. Hope you enjoy this soup. See notes below for alternative garnishes that pair with cantaloupe.
This is simple and quick to make. No cooking, no frying, no fuss.
Ingredients
Makes 4 cups
2 ½ lbs cantaloupe melon
2 limes for juice and zest
Springs of mint
2 oz chicharron, crumbled or diced prosciutto or ham bits. See notes for vegan garnishes.
Preparation
Peel, seed and cube the cantaloupe melon. Place the cantaloupe in a blender or food mill and liquify. Stir in lime juice, cover and refrigerate until cold. Top the soup with a small mound of chicharron and garnish that with a sprig of mint. Sprinkle lightly with zest of lime. Serve cold.
Notes
As we trend to plant based foods here isa list of garnishes that pair well with cantaloupe. Peach, plum, apple, roasted peanuts, pine nuts and flax seed.
Buen provecho !
OMG, Hank, this is so simple and it looks very appetizing. Look at the colour!
Thanks. It’s a great cold dish perfect for hot weather.
This looks so yummy! I don’t eat pork though…any suggestions for another garnish?
hi jeannine, good comment. These items pair well with cantaloupe and you can use as a garnish; Peach, plum, apple, roasted peanuts, flax seed and pine nuts. Haven’t tried them but thanks for the question. I’m going to update my post suggesting these as alternatives to pork.