Bite with Belkys: Honeydew soup with crunchy prosciutto

The Chef: Gonzalo Rivera
The Restaurant: La Marea (inside the Tides Hotel)
The Dish: Honeydew Soup with crunchy prosciutto

Ingredients:

1 shallot, minced
2 Tbs. of extra virgin olive oil
salt, to taste
2 ripe honeydew melon, peeled, seeded and cut into small pieces
1 Tbs. of white balsamic vinegar
2 Tbs. of agave nectar
2 oz. of prosciutto, sliced thin and fried until crispy

Method of Preparation:

-Begin by sautéing minced shallots in a little olive oil. Then, add a pinch of salt.

-Next, Blend the diced honeydew with the sautéed shallots, white balsamic vinegar, agave nectar and a dash of salt. Chef Gonzalo says you substitute the white balsamic vinegar with rice wine vinegar. Also, if you don't have agave nectar, you can use a little honey or sugar.

-Now, strain the soup using a cheese cloth inside your strainer and let it chill for at least one hour.

To Plate:

At the restaurant, they serve the honeydew soup with crunchy prosciutto on the side. You can garnish with baby arugula leaves.

Serving Suggestion: Sauvignon Blanc

Serves: 4

FOR MORE INFORMATION:

La Marea (inside The Tides Hotel)
1220 Ocean Drive
Miami Beach, FL 33139
305-604-5070
www.tidessouthbeach.com