Recipe for Melon Soup with Basil, Cured Ham, and Fortified Wine

Cut the melons in half, remove the seeds with a spoon, then scoop out the flesh. Cut it into pieces. Wash the basil leaves. Pluck the leaves and chop them finely. Keep the tips.

Blend the melon flesh with the basil leaves and the fortified wine. Season with salt and pepper and set aside in the refrigerator.

Tear the cured ham into strips and sauté it in a lightly oiled pan until crispy. Drain on absorbent paper and cut down further if the pieces are still too large. Divide this melon soup into small jars or glasses and place a few slices of cured ham on top.

Garnish the top of the glasses with a small sprig of fresh basil. Serve well chilled. You can also make this soup with lemon verbena; it's excellent.

To finish, enjoy your meal!