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Enjoying a chilled melon soup in a savoury context might sound strange at first, but if you've ever enjoyed slices of melon with Parma ham, you know it's a winning combo. Here, Steve Groves pairs the soup with rich, spicy 'nduja (a spreadable, fiery cured pork product originally from Calabria in Italy) slathered on crunchy toast. The oregano leaves and oil drizzled over the top adds a delightfully herbaceous top note which brings everything together.
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