Cold Sweet Melon and Cucumber Soup with Prosciutto Chips

Soup

• 2 ripe sweet melons, peeled and seeded (about 10 to 12 cups)
• 2 English cucumbers, peeled and seeded
• 3 cups (750 ml) cherry tomatoes, various colours, halved
• 3 large garlic cloves, peeled and chopped
• 2 red chilli peppers, seeded and chopped, or more to taste
• 1 cup (250 ml) crème fraîche (or plain Greek yoghurt or sour cream), plus more for serving
• 1 cup (250 ml) cold water
• ½ cup (125 ml) white balsamic vinegar
• ¼ cup (60 ml) olive oil
• ¼ cup (60 ml) honey
• Zest and juice of 1 orange
• Zest and juice of 1 lemon

Toppings

• 8 slices prosciutto
• ¼ cup (60 ml) finely chopped mint leaves
• ¼ cup (60 ml) finely chopped basil leaves
• ¼ cup (60 ml) olive oil
• 2 tbsp (30 ml) white balsamic vinegar
• Zest of 1 orange

Soup

Finely dice 1 cup (250 ml) each of sweet melon and cucumber and set aside in a bowl for the topping. Chop the remaining sweet melon and cucumber. Place in a Le Creuset Cast Iron 26cm Signature Round Casserole.

Add the remaining ingredients to the Casserole. Using a hand blender (or in a blender), purée all of the ingredients until slightly chunky or very smooth, depending on your preference. Season with salt and pepper to taste. Cover the Casserole with the lid. Refrigerate for at least 1 hour before serving.

Toppings

Meanwhile, preheat the oven to 220°C. Line a Large Shallow Roasting Tray with foil and set a Cooling Rack over top.

Lay the prosciutto slices over the Cooling Rack without letting them overlap. Bake for 12 to 14 minutes or until crispy, turning the slices over once during cooking. Remove from the oven and set aside to cool. Break into pieces.

In the bowl of diced sweet melon and cucumber, add the herbs, olive oil, vinegar and orange zest. Season with salt and pepper.

Serve the soup topped with the crispy prosciutto, diced sweet melon mixture and more crème fraîche. Sprinkle with freshly cracked black pepper.