A refreshing summer dish with fresh ripe melon and yogurt.
Author:Tim
Ingredients
Scale
1 large (3-4 lb) ripe yellow honeydew melon, golden Hami melon, cantaloupe, Canary melon or yellow watermelon – peeled, seeded, fibers removed, cut into chunks
2 yellow heirloom tomatoes – cored and seeded
2 yellow bell peppers – cored and cut into chunks
1 cup Greek yogurt
2 TBL olive oil
1 TBL sugar – to taste
Salt – to taste
5–10 drops olive oil per serving – garnish
1 large dollop of sour cream – garnish
Broadbent Country Ham – 3-5 pieces per
3 cherry tomato halves per serving – garnish
Torn fresh mint – Garnish
Instructions
Blend the melon, bell peppers, tomato and olive oil on high speed until smooth – about 1-2 minutes
Lower the speed to medium and add the Greek yogurt and blend 15-20 seconds, then remove bubbles by blending on lowest speed until there are no bubbles at the top
Strain through a chinois and/or fine mesh sieve. Taste to adjust sugar and salt if necessary, then refrigerate until ready to serve, at least 2 hours
Tear or slice the country ham into small pieces, and toast the ham with a spritz of oil until beginning to crisp @ 360 for about 5-10 minutes