Cantaloupe Gazpacho with Crispy Serrano | Refreshing Summer Soup

Halve, deseed, and peel the cantaloupe melon, then cut the flesh into large cubes. Peel the cucumber and also dice it coarsely. Squeeze the lime.

Place the melon cubes, cucumber pieces, fresh lime juice, 1 tbsp of extra virgin olive oil, and half of the fresh mint leaves into a blender. Puree finely until a velvety soup forms. Season to taste with fine salt and ground black pepper, and refrigerate for at least 30 minutes.

Fry the Serrano ham in a pan without additional fat over medium heat until crispy. Drain on paper towels and crumble into crispy chips.