Peel and de-seed the melon. You may cut small pieces, whichever way you wish to garnish your soup with, I went for different shaped triangles for mine. Use about 30% of the melon for this making sure you have equal amounts and shapes for each of your bowls.
Cut up the remaining melon and place in blender along with 50ml of lemon juice, a pinch of salt and a tbsp of honey. Blend until as smooth as you can possibly cat it and then place in a wide container that will fit in your freezer and allow to freeze. As it starts freezing, keep scratching it with a fork so it doesn't freeze solid but retains a nice, snow-like consistency.
As a soup should only be eaten with a spoon, cut your culatello into manageable sizes before adding to the soup. I draped some over my melon and then cut the melon into shape to get the effect you see in the image. This allows the person eating to cut the charcuterie into the fruit making it easier to break it up.
Slice some cucumber ribbons for garnishing each plate, remove the seeds from the remaining amount of cucumber and brunoise (chop very finely).
Mix the chopped cucumber with a dash of olive oil, salt and chilli flakes and mix thoroughly. Use as garnish in final plating.
It is essential the herbs are cleaned and prepped before starting to plate, as time is of the essence. Make sure that the herbs are of a small size and manageable, if not, cut them to be so.
Combine the ingredients moments before serving and enjoy!