This cantaloupe soup is a very versatile recipe that is great for the summer, quick and easy to prepare, and also very refreshing for the hot sunny days.
It’s very important to serve the dish very cold, so when you finish preparing it, keep the soup in the fridge until the moment you serve it.
Cantaloupes are also commonly known as muskmelon, mush melons or Persian melons. Their high water content helps ward off dehydration and the sweet and juicy flavor makes it perfect for the summer and it’s a great snack to have during this hot season.
Cantaloupes are rich in antioxidants(zeaxanthin), beta-carotene, vitamin C, potassium and fiber, that contributes to benefit your overall health.
- 16 oz cantaloupe cut into chunks
- 1/2 cup greek yogurt
- 1 teaspoon brown sugar
- pinch salt
- dash of ground black pepper
- 2 slices iberico ham