NutritionSortLoading...
Loading...

1 large melon (Cantaloupe or Galia recommended)

1 fresh chili (Thai Bird’s Eye Chili or Fresno)

White wine vinegar

Olive oil

A pinch of salt

Ice cubes

Fresh lime juice (from a few limes)

Water

Sugar

Agar-agar powder (1% of water, sugar, lime weight)

Prosciutto slices

Chopped pistachios

Fresh oregano leaves

Edible flowers (optional)

Neutral vegetable oil

Select allAdd

Lime Gel

1. Juice the limes and mix with water and sugar to your preferred sweetness. (about 1:1:1)

2. Pour the mixture into a pot, add agar powder, and simmer gently for about 3 minutes.

3. Transfer to a container and refrigerate until set. Once firm, blend until silky smooth and transfer to a squeeze bottle.

Melon Garnish

1. Peel the melon and remove the seeds. Cut a portion of the melon into small, uniform cubes.

2. Mix the cubes with chopped pistachios and fresh lime zest.

3. Chill in the fridge until ready to serve. Just before plating, mix in a small amount of the lime gel.

Prosciutto Crisps

1. Lay prosciutto slices between two sheets of baking paper.

2. Place a flat tray or weight on top to keep them flat and bake at 180°C (350°F) for 20–30 minutes until crispy.

Oregano Oil

1. Heat vegetable oil to approximately 70°C (158°F).

2. Blend the warm oil with fresh oregano leaves for about 5 minutes, then strain through a fine cloth and let cool.

Melon Soup

1. Roughly chop the remaining melon and place it in a blender.

2. Add the fresh chili, olive oil, white wine vinegar, a pinch of salt, and ice cubes.

3. Blend until perfectly smooth, then strain to remove any chili pieces. Keep refrigerated until the moment of serving.

Plating

1. Arrange the melon garnish on one side of a shallow bowl or plate.

2. Add small dots of the lime gel and place the prosciutto crisps around the garnish.

3. Decorate with fresh oregano leaves and edible flowers.

4. Pour the chilled soup into the bowl and finish with a drizzle of the green oregano oil.