Melon soup with crispy Parma

Merrilees Parker serves up shot glasses of chilled melon soup topped with crispy Parma ham as a stylish party appetiser
By Merrilees Parker
Melon soup with crispy Parma
  • Rating:
  • Serves: makes 16
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 85 g thinly sliced Parma ham
  • 2 small melons, ripe and orange-fleshed
  • 1 handfuls fresh mint


1. Heat the oven to 200ÂșC/gas 6.. Arrange the Parma ham slices on a baking sheet and then place another baking sheet directly on top. This will ensure that the Parma gets evenly crispy. Cook in the oven to cook for 15-20 minutes until the Parma is really crisp. 2. Drain well on kitchen paper and break into shards - you'll need 16 in total. Cover loosely with cling film - these can be made up to 4 hours in advance. 3. Divide each melon into quarters and remove the seeds, then cut away the flesh from the skin and discard. Roughly chop the melon flesh and place in a food processor or liquidizer. Add the mint and blend to a puree, then pour into a jug and cover the top with cling film. Chill until ready to use. This will happily sit in the fridge for up to 4 hours. 4. To serve, give the chilled melon puree a good stir and then pour about three-quarters of the way up into shot glasses. Arrange a little piece of crispy Parma on top of each glass and serve immediately.

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