Peel the carrots and cut into thin slices. Cook the carrot slices in the vegetable stock until soft and allow to cool. Peel and core the melon and cut into large pieces. Add the melon pieces to the carrots. Finely puree the carrots and melon with a blender. Fill the soup into glasses and let them cool in the refrigerator for 30 minutes.
Wrap the ham around the grissini. Serve the cold carrot and melon soup with grissini and serrano ham and sprinkle with a little rocket.
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