Melon, cucumber and mint soup ⁣with honey, prosciutto toast

Melon, cucumber and mint soup ⁣with honey, prosciutto toast

1 galia melon, seeds removed and roughly chopped ⁣
1/2 cucumber, peeled and chopped ⁣
5-10 Mint leaves (to taste) ⁣
2 tbsps white wine vinegar ⁣
Salt to taste ⁣
5 Ice cubes ⁣
2 tbsps The Governor EVOO ⁣
⁣
Toast ⁣
2 slices of your favourite bread ⁣
2 tbsps high quality Honey⁣
Prosciutto ⁣
⁣
⁣Method
⁣
1. Place all the soup ingredients in a blender and blitz until smooth. Pop in the fridge to chill. ⁣
2. Heat the oven to 180°c, Gas mark 4 then line a baking tray with parchment paper. Lay the prosciutto on the top and cook for 10minutes until crispy.

Toast 2 slices of your favourite bread, spread on the honey and top with the crispy prosciutto. ⁣

3. Serve the soup in small bowls and finish with a drizzle of the Governor. Serve alongside the toast. 

Buy your Governor EVOO here.