I found this recipe on one of my most love foodblogs. Something really wonderful on a warm day.
1 / 2 melon
125 g Greek yoghurt
1 / 4 onion
1 dash of sherry
Salt and pepper
Basil fresh, finely chopped
2 tranches Parma ham
Remove rind and seeds from the melon. Cut the melon and onion into chunks. Puree Melon and onion, yogurt and sherry in the blender. Season with salt and pepper. Add basil to it. Fill it in a bottle or jug and place for a few hours in the refrigerator.
Shake or stir the soup before serving. Fill it in jars and serve with Parma ham.
Food for Angels and Devils 