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.
