Cold melon soup with parmesan crumble
Recipe by Hervé Cuisine
An ultra‑refreshing summer soup made with sweet melon, highlighted with a drizzle of olive oil, balsamic vinegar and basil, served with a homemade parmesan and almond crumble. Perfect as a light starter or amuse‑bouche for hot summer days.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
1h 4m
Prep
15m
Cook
10m
Cleanup
1h 29m
Total
Cost Breakdown
Total cost:$10.05
Per serving:$2.51
Critical Success Points
- • 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
Safety Warnings
- • Handle the knife carefully when cutting the melon
- • Be careful of the hot oven (180°C) when handling the crumble
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