Melon soup with Serrano ham by Karlos Arguiñano

Melon soup with Serrano ham, by Karlos Arguiñano

There are so many possibilities for tasting this special fruit that we wanted to bring you a recipe from our most famous and renowned Spanish chef, Karlos Arguiñano, who “evolves” one of the most famous combinations of this fruit, melon with ham. This time we bring you a cold soup, ideal for this summer season, which will surprise more than one person.


  • 500 grs. of clean melon
  • 125 grams of Serrano ham
  • 1 l. of stock or water
  • 2 leeks
  • 2 potatoes
  • 1 green pepper
  • 1 spring onion
  • Salt
  • Oil
  • Cornflour


Sauté the vegetables in oil until they are well poached. Then add the potatoes and leave them to cook a little. Then add the stock, the melon flesh and leave to cook for 25 minutes over a medium heat.

Once it is cooked, add salt and then blend it in a blender and add the diced ham. Beforehand, if necessary, bind with cornflour.

Cut the ham into strips, shavings or cubes (as you like) and add it when serving.