Cold cucumber and melon soup with ham chips and herb and garlic baguette

Ingredients for 4 servings:

• 1 cucumber(s)
• 1 melon(s) (preferably Galia, greenish color)
• 1 red chili pepper(s), finely chopped
• 2 tbsp yogurt, Greek
• salt and pepper
• 1 dashes lemon juice
• 1 handful of coriander leaves
• 5 slice(s) ham, raw
• 1 baguette(s)
• 100 g butter, soft
• 1 handful of fresh herbs (chives, parsley, basil, oregano, etc.)
• 1 spring onion(s), cut into fine rings
• 1 garlic clove(s)
• 1 lemon(s), untreated
• 1 handful of cheese (e.g. Gruyère, Emmental, Parmesan), grated
• herbal salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

delicious and simple summer dish

Peel the cucumber and place it in a blender along with the ripe melon (peeled, deseeded, and finely diced). Finely chop the chili and coriander and add them to the blender along with the Greek yogurt. Season with a squeeze of lemon juice, salt, and pepper. Blend everything well. The soup shouldn’t be overseasoned so the flavors of the cucumber and melon come through. If you don’t like it spicy, you can omit the chili. Be sure to refrigerate the soup for at least 30 minutes or chill it with ice cubes. It’s best to freeze it briefly. Meanwhile, chop the prosciutto and fry it in a hot frying pan until crispy. Let cool. Season the softened butter with herb salt and pepper. Chop the fresh herbs and add them to the butter along with the finely chopped spring onion. Squeeze in 2 cloves of garlic. A little grated lemon zest adds extra flavor. Let the butter mixture sit for a short time. Then spread it on the baguette, which has been halved lengthwise, and sprinkle with grated cheese. Bake the baguette at 200°C for about 8-10 minutes with top heat until golden brown. Serve the soup in attractive glasses. Garnish with the crispy ham chips. Serve with the warm herb and garlic baguette and enjoy.