Melon soup

Ingredients for 4 servings:

• 1 honeydew melon(s)
• 1 cucumber(s)
• 5 tbsp balsamic vinegar, lighter
• salt and pepper
• chili powder
• 1 cup sour cream
• 2 tbsp sweet cream
• 50 g smoked raw ham, e.g. Black Forest

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 20 minutes

refreshing cold summer soup

Deseed and peel the melon, and cut into pieces. Repeat with the cucumber, but wash the cucumber before peeling and set some of the peel aside. Blend the melon and cucumber pieces in a blender until smooth. Add the sour and sweet cream, as well as the balsamic vinegar, and season with salt, pepper, and chili. Chill the soup for at least 1 hour. Cut the ham into small strips and fry in a pan without fat until crispy. Cut the cucumber peel into very fine strips. Serve the well-chilled soup in mugs and garnish with the ham and cucumber peel strips.