The last time I had a melon soup was in a restaurant just off the Bourse in Bordeaux. The sun was baking hot and this cold starter tasted out of this world.
You don’t need baking hot weather to enjoy this melon soup (though it’s always nice) as the flavours are so refreshing.
Cut the honeydews in half, deseed with a spoon and cut in half again.
Run a knife along the flesh to seperate from the melon husk.
Roughly chop 6 of the 8 melon pieces and pop into a blender
Add the orange juice, honey and yoghurt as well and blend until smooth
Ball the remaining melon and thinly slice the ham
Evenly distribute the melon balls and ham in the bottom of the bowls and pour over the blitzed melon.