Spicy cucumber, melon, and pepper cold soup with raw ham

Ingredients for 2 servings:

• 1,150 g melon(s) (Piel de Sapo)
• 400 g cucumber(s)
• 150 g celeriac
• 1 green pepper
• 35 g spring onions
• 1 thick garlic clove(s)
• 50 g cream
• 150 g yogurt, organic, 3.8%
• 50 g raw ham (without fat)
• Salt
• Pepper, colorful, from the mill

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Refreshing summer dish for two

Deseed the melon and use a melon baller to scoop out a few balls of the flesh, then refrigerate. Separate the melon flesh from the rind, cut into large pieces, and place in a large bowl (e.g., a baking dish). Peel the celery, cut into small cubes, and add to the bowl. Trim the spring onion and cut into small rolls, peel the garlic, finely dice, and add both to the bowl. Peel, deseed, and finely dice the bell pepper. Partially peel the cucumber, quarter it, and roughly dice it, then add both to the bowl. Finely blend everything with a hand blender, add the yogurt and cream, mix everything together, and refrigerate for about 3 hours. Shape two slices of ham into florets, then finely dice the remaining ham. Pour the cold dish into a serving dish, place the ham floret in the center, and arrange the diced ham around it. Carefully place the melon balls from the refrigerator on the soup, decorate as desired and serve.