• 10 tips from a nutritionist so that your salad does not get fat, and with what ingredients to get it

In summer we want fresh, light dishes that, if possible, provide few calories and help us take care of the line. For that reason, and because it is so easy that I make it in the blink of an eye, I love to cook this cold melon soup , a dish that I serve both as a first and as an aperitif by placing it in small shot glasses (try it if you want look good at an event).

There are many versions of this popular soup ; I like mine because it is fast and tasty and because it barely makes it fat since I use skimmed yogurt and I substitute the cream for evaporated milk , much lighter, but it is also delicious if you opt for the "traditional" version, with Greek yogurt and liquid cream . And a tip: always choose a good melon, better very ripe than green, otherwise it is easy for you to come out tasteless.

Ingredients

  • 650 grams clean melon
  • 2 natural yoghurts skimmed and unsweetened
  • 100 ml of evaporated milk
  • Salt and white pepper
  • Four thin slices of Serrano ham
  • A few very clean fresh spearmint sprigs

Once we have the melon clean , without seeds or the orange part, we cut it into pieces and crush it well in an American glass or a food processor. Then we add the two yogurts and the evaporated milk and mix again. When it is smooth, add salt and a little pepper to taste, to counteract the sweet taste of the fruit, and let it cool well in the fridge for a couple of hours with a couple of sprigs of mint to flavor the soup and add an even fresher touch (you will remove them when serving). Just before serving it, place the slices of Serrano ham in the microwave , well separated from each other, and cook them at maximum power until they are dry and crisp (do it in 30 second intervals to avoid burning). When done, crumble them with your fingers to create a crispy ham . Serve the soup very cold , add a little bit of the crunch at the last minute and garnish it with a mint leaf .

According to the criteria of The Trust Project

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