Chilled melon soup with Spanish ham

Gazpacho de melón con jamón

SERVES 4–6

1 ripe rockmelon (cantaloupe or any orange-fleshed melon), deseeded, coarsely chopped

juice of 1 lemon

4 slices Spanish ham (jamón), diced

Put the rockmelon into a food processor along with half of the lemon juice. Blend until smooth, taste and add more lemon juice if desired.

Chill for at least 4 hours.

Serve chilled, scattered with the ham.