1 ripe cantaloupe melon 1 kg
juice of 1 orange
juice of ¼ lemon
4 slices Ganda ham, cut in ribbons*
½ ts sea salt
½ ts pink pepper**
sugar(optional)
Peel the melon. Purée the meat. Mix juices through it. Add salt, pepper and sugar to taste. Refrigerate for a few hours.
Spoon ¼ of the ham through the soup. Serve and decorate with the rest of the ham.
*Use Parma ham instead.
*Or use shichimi togarashi mix
