Refreshing Chilled Melon Soup: Easy Fine Dining at Home!

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

Slice a few limes in half and juice them.

Mix lime juice with water and sugar to make lemonade.

Pour the mix into a pot and add agar powder, simmer for about 3 minutes.

Transfer the gel into a container and refrigerate to set.

Peel the melon using a vegetable peeler, then remove the seeds.

Cut the melon into small cubes for garnish, and chop pistachios for crunch.

Sprinkle pistachios and lime zest over the melon cubes and refrigerate.

Roughly chop the remaining melon and place it into a blender.

Add olive oil, white wine vinegar, fresh chili, ice, and a pinch of salt to the blender.

Blend until smooth, then strain to remove chili pieces.

Refrigerate the soup to chill.

Prepare prociutto crisps by laying slices on baking paper, covering with another sheet, and pressing down.

Bake at 180° C for 20 to 30 minutes until crispy.

Make oregano oil by blending fresh oregano leaves with heated vegetable oil, then strain and cool.

Blend the lime gel until silky smooth and transfer to a squeezing bottle.

Mix some lime gel into the melon garnish for flavor.

Plate the dish by arranging the melon garnish, adding dots of lime gel, crispy prociutto, fresh oregano leaves, and edible flowers, then pour in the chilled melon soup and drizzle with oregano oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens