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RECIPE: Chilled galia melon soup with crispy prosciutto
There were two left, and when you finally decide to try this recipe, I imagine they'll still be there, waiting for some interested Meal Ticket reader to rescue them from the frosty netherworld of the supermarket produce aisle.
RECIPE: Chilled galia melon soup with crispy prosciutto
Ever since Scott Schroeder launched a grilled halloumi salad with galia melon at SPTR (1509 Mifflin St.), I’ve been thinking how good that honeydew/cantaloupe crossbreed would be buzzed into a chilled summer soup. Well, summer's almost over, but we're high in melon season, and this 5-minutes-flat recipe will work with any ripe specimen.
I found a galia, which has the netted skin of a cantaloupe and pale green flesh of a honeydew, at Shop-Rite (29 Snyder Ave.) of all places. Look in the back of the produce section, last bin on the right. There were two left, and when you finally decide to try this recipe, I imagine they'll still be there, waiting for some interested Meal Ticket reader to rescue them from the frosty netherworld of the supermarket produce aisle.
Side note: Speaking of finding exotic foodstuffs in strange places, have you seen the marked-down culinary swag at Marshall's lately?! Holy $4.99 32-ounce La Tourangelle sesame oil! We hit the one in Cape May Courthouse to chase away rainy-day ennui last weekend, and I copped some Spanish smoked paprika, O Cuvée Champagne vinegar and jarred Peruvian rocoto and aji amarillo chilies, the latter of which found their way into this soup. Fresh out of these fruity, mildly hot peppers? Just add roasted yellow or orange bells, plus a pinch of minced jalapeno.
Chilled Galia Melon soup with Crispy Prosciutto
(serves two, generously)
Go Get This:
1 galia melon, seeded, skinned and cut into medium-sized chunks
1 lime, juice and zest
1 aji amarillo chili, chopped
1 stalk lemongrass, minced
1 handful fresh mint
4 tbsp. cold water
1/4 pound prosciutto
pinch sugar (optional if melon is weak)
Salt and pepper to taste
Now Do This:
Start by making the crispy prosciutto garnish. Working in batches, lay out slices of ham into a hot non-stick skillet, allowing the fat to melt away and leave the meat brittle and crisp. Repeat until all prosciutto is crisped. Reserve.
Combine the first six ingredients and optional sugar in a blender and blend on high until completely combined. Season with salt and pepper.
Serve the galia melon soup in chilled bowls, garnished with crispy prosciutto, chopped mint and lime zest.
Photo: Adam Erace
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