Melon soup with Parma ham

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A fresh and summery appetizer of melon with crispy Parma ham and basil




 To make the Parma ham crispy, place it on a plate with kitchen paper and cover loosely with another paper towel. Then put 50 sec per slice of parm ham in the microwave on the highest setting (900 watts). For the oven method, place the Parma ham on a baking tray with baking paper and put it in the oven at 200 degrees for about 6 minutes.

 Cut the melon into quarters and remove the skin and seeds. Roughly chop the flesh and place in the blender. Add the lemon juice, water, honey, basil and a pinch of pepper and mix well. Pour the melon mixture into glasses or jars and serve with the crispy Parma ham. For the best result, let the melon soup cool for 2 hours in the refrigerator. For a vegetarian version, serve with some crusty bread.

Source: Leukerecepten by leukerecepten-nl.
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