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First, chop up the melon into medium sized chunks and remove the skin and the seeds. Place it in a high speed food processor or blender and blitz until smooth, thick and creamy
Add a pinch of salt and a good squeeze of lemon juice and blitz once more.
Lay slices of prosciutto on a baking tray and place it under a hot grill (broiler) until crispy.
Pour the melon soup into small bowls and top with a dollop of creme fraiche, crumble pieces of crispy prosciutto, a grinding of black pepper and a drizzle of olive oil. Enjoy!