Here in Barcelona it’s summer – hot hellish like summer. These days a heat wave struck and combined with BCN’s usual humidity, I’m far from being hungry, and all I can think of when it comes to eating is having something cold, light, healthy & easy to make. Most head for a salad or – when thinking about cold soups – a Gazpacho, but a real good alternative to those rather known summer dishes is a cold melon soup:
Ingredients (4 servings):
1/2 ‘Piel de Sapo’ melon
1/2 cucumber (a piece about 20cm long)
2 garlic cloves
Extra Virgin Olive Oil (use a special one for salads – not for cooking)
salt & pepper to season
A few slices of Jamón Ibérico Bellota – Pata Negra
You can also add some mint leaves that you puree in the beginning with the other ingredients.
Peel the cucumber, cut it and the melon into even pieces, and put them into a high bowl. Peel the garlic and add it as well. Puree everything with a mixer. Add 2-3 spoons of olive oil at the end and mix well. Season with salt & pepper and leave in the fridge for at least 1h. If you want to add a bit of jamón bellota, take it out of the fridge about 20mins before serving the soup so it can evolve its full flavours at room temperature.
Fill the cold soup into soup plates. Rip the jamón gently into pieces and place those in the middle of the soup. Drizzle a bit of olive oil over it and garnish with some chopped chives and the entire chive stems.