Cold melon soup with parmesan crumble

Ingredients

• 1 piece Melon (cantaloupe or honey type) (Choose a ripe, fragrant melon without spots)
• 2 c. à soupe Extra virgin olive oil (Drizzle over the melon before blending)
• 1 c. à soupe Balsamic vinegar (Adds a hint of acidity)
• ½ c. à café Fleur de sel (Adjust to the taste of the melon)
• ¼ c. à café Ground black pepper (Preferably freshly ground)
• 6 leaves Fresh basil leaves (Roughly torn for garnish)
• 100 g Grated Parmesan (Used in the crumble, choose a good quality Parmesan)
• 50 g Almond powder (Adds softness to the crumble; if allergic, replace with buckwheat flour)
• 30 g Corn flour (Provides a slightly grainy texture; can be replaced by wheat or quinoa flour)
• 30 g Unsalted butter (Must be very cold to obtain a crumbly crumble)
• 1 pinch Herbes de Provence (Season the crumble)
• 20 g Pine nuts (Optional, for garnish)
• 1 c. à soupe Fine breadcrumbs or crushed toast (Optional, to make the soup even creamier)

Instructions

1. Prepare the dry crumble

   In a bowl, mix the almond powder, corn flour, grated Parmesan, Herbes de Provence and a pinch of salt.

   Time: PT5M

2. Incorporate the cold butter

   Add the very cold butter cut into small dice. Work with your fingertips until you obtain a sandy texture, with pieces the size of peas.

   Time: PT5M

3. Form and bake the crumble

   Spread the mixture on a baking sheet lined with parchment paper in an even layer. Bake at 180°C for 15 minutes, turning halfway through for uniform golden coloration.

   Time: PT15M

   Temperature: 180°C

4. Let the crumble cool

   Remove the crumble from the oven and let it cool completely on the sheet.

   Time: PT5M

5. Prepare the melon

   Cut off the ends of the melon, place it on the board and, using a knife, follow the curve of the fruit to remove the skin without losing flesh. Remove the seeds, then cut the flesh into large dice.

   Time: PT10M

6. Season the melon

   In the blender bowl, place the melon dice, add olive oil, balsamic vinegar, fleur de sel, black pepper and basil leaves.

   Time: PT2M

7. Blend the soup

   Blend on medium speed until you obtain a very smooth and creamy texture. If the consistency is too thick, add a tablespoon of cold water or the optional breadcrumbs and blend again.

   Time: PT5M

8. Refrigerate (optional)

   Transfer the soup to a bowl or pitcher and place in the refrigerator for at least 30 minutes to serve well chilled.

   Time: PT30M

9. Plating

   Pour the cold soup into shallow plates or bowls, add a drizzle of olive oil, generously sprinkle the crumble, decorate with a few basil leaves and, if desired, toasted pine nuts.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Melon (cantaloupe or honey type): Watermelon, Honeydew melon
• Instead of Extra virgin olive oil: Canola oil, Grape seed oil
• Instead of Balsamic vinegar: Red wine vinegar, Lemon juice
• Instead of Fleur de sel: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Fresh basil leaves: Fresh mint, Cilantro
• Instead of Grated Parmesan: Grated Pecorino, Grana Padano
• Instead of Almond powder: Buckwheat flour, Rice flour
• Instead of Corn flour: Wheat flour, Quinoa flour
• Instead of Unsalted butter: Vegetable margarine, Solid coconut oil
• Instead of Herbes de Provence: Dried thyme, Oregano
• Instead of Pine nuts: Cashews, Sliced almonds
• Instead of Fine breadcrumbs or crushed toast: Stale bread blended, Oat flakes

Equipment Needed

• Cutting board
• Chef's knife
• Medium bowl
• Convection or conventional oven
• Baking sheet lined with parchment paper
• Immersion blender or blender
• Wooden spoon or spatula
• Whisk (optional) (optional)

Critical Steps — Do Not Skip

• Achieve a sandy texture with the cold butter for the crumble
• Do not over‑cook the crumble so it stays crunchy
• Blend the melon to an ultra‑smooth consistency
• Season the melon before blending to balance sweet and acidity

Chef Tips from the Video

• Use very cold butter and work quickly for an airy crumble
• Choose a very ripe but firm melon to avoid it falling apart during blending
• A small zest of lime in the soup adds an extra note of freshness

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container 2‑3 days. Keep the crumble separately in a jar away from moisture for 3 days.

Freezer: The soup can be frozen for 1 month, but the crumble will lose its crunch.

Room temperature: The crumble can stay at room temperature for 1 day in a dry container.

Make-Ahead Tips

• The crumble can be prepared 2 days ahead and kept in an airtight jar
• The soup keeps refrigerated and can be served very cold or slightly warmed