- 2 pounds very cold honeydew melon, peeled, halved, seeded, and roughly chopped (about 5 cups of melon)
- 1/4 cup fresh mint leaves, plus chopped leaves for garnishing
- 2 tablespoons plus 1 1/2 teaspoons sour cream
- 1 cup diced serrano ham
- 1 lime, cut into wedges for serving
Chill 4 soup bowls in your refrigerator. Place the melon and the mint in a blender and puree. Add the sour cream and continue to process until completely incorporated. Divide the soup between the chilled bowls and sprinkle each with some diced ham and chopped mint.