This is a rather unusual soup with a sweet and salty taste, based, like all gazpacho soups, on three ingredients-bread, garlic and olive oil. The sweetness of the melon in it is softened by salty dried tomatoes, and vinegar and lemon juice give brightness. Served this soup is cold as a first course.
If you can't buy jamon, use prosciutto or lean bacon.
The melon peel, cut into cubes. Leave some melon for decoration.
Bread to soak.
Dried tomatoes dry on a paper napkin to take away extra oil.
Put half of all ingredients except mint and ham in a blender and grind until homogeneous mass.
Repeat with remaining ingredients.
Pour the soup into a saucepan, add salt and pepper and put into the refrigerator at least 2 hours, preferably overnight.
In the pan, fry the thin layers of ham on both sides so that they become crispy. Dry on a paper towel and break into small pieces, leaving 4 whole for decoration.
When you are ready to serve the soup, stir it well, try and add lemon juice, salt and pepper as needed. If the soup seems too thick, dilute it with ice drinking water to the desired consistency. Pour the soup into plates, sprinkle with small cubes of melon, slices of ham and finely chopped mint, pour olive oil.